It took a long time before I had the courage to post this recipe. As in, many times of lots of batter that I wasn’t pleased with but still had to use anyway months. That and trying to perfect this recipe after having a dream about these cookies. So much pride went into these cookies (I think I’ve reached a new level of baker-hood that my cookies are filled with pride (plus chocolate chips).
Today is extra awesome though as it’s my first post for The Leftovers Club! The Leftovers Club was started by Jen at Savory Simple and is a great way to not only connect with fellow bloggers and bakers but also share your goods elsewhere (beyond in my case pawning everything off on co-workers and friends, many times to the chagrin of their pending diets). I signed up as soon as I read about the club and am excited to be part of it for the months ahead. Not to mention, getting baked goods in the mail is always a win. Always. You can see what else we’re having at the #theleftoversclub hashtag and can even sign up here.
This month I was paired up with Faye over at Live Bake Love. She makes some of the prettiest baked goods and is apparently a cheesecake making whiz (who also lives in my hometown of San Diego); it was like a baker match made in heaven. I waited and waited to send something as I was agonizing over what to send (I feel like it’s important to make a good first impression with these types of things, lest you leave your partner with a bad taste in their mouth (literally) you know?) and knew it was coming down to cookies. But what KIND of cookies? I spent about two weeks agonizing as I was back and forth. Do I keep it simple? Do I get fancy? Not to mention general busy-ness and a week stint in Boston didn’t quite help the cause which left me agonizing further on Monday when I still had nothing to send.
But then I remembered these cookies you see here. Like my Leftovers Club submission, I had been agonizing over this recipe for MONTHS. True baker, foodie problems indeed. I made these cookies way back in October on a whim and just making stuff up as I went, not quite writing things down and while they were good, I knew I could do better. That and they were too crumbly and almost too hard for my cookie senses. So I tried again in November when I went to a friend’s house for Thanksgiving. Still tasty, mad chocolaty, a bit softer, but I wasn’t pleased. Then I essentially just gave up for a bit. Was it too much cocoa powder? Too much chocolate? Too many chunky pecans? Is it because of the flour I’m using? So. Much. Agony. But I was reading (in Barnes and Noble because I have to wait to splurge on it) in Cook’s Illustrated Baking Book that the best baked goods take many times of trying to really perfect. So with this inspiration, I decided I’d do this recipe one more time with all of my allotted changes and ideas. Call it the magic of the LOC and Faye is getting these lovelies in the mail this week!
I like my cookies jampacked with chocolate. I’m talking Ghirardelli chocolate chips and baking bars. It’s a $3 expense I’m willing to take on in the name of great baked goods. I only in the last few years discovered how much I love pecans with chocolate (and even my chicken salad) which is how these cookies were thought of in a dream. The oats just add more texture and a nice flavor to the chocolate. Oh and in these cookies I also used Greek yogurt to make the cookie softer and almost cake-like.
DOUBLE CHOCOLATE PECAN OAT COOKIES
2 c unbleached flour
1/4 c cake flour
2 sticks of butter
1/4 c brown sugar
1 teaspoon vanilla extract
1/4 c sugar
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons Greek yogurt
1 c chopped pecans
1/2 c pecan bits
1/2 c rolled oats
2 tablespoons cocoa powder
1/2 bag Ghirardelli 60 percent cacao chocolate chips
1 whole bag Ghirardelli Semi-Sweet Chocolate Chips
1. Pre-heat oven at 400 degrees.
2. Melt butter in microwave for 30 seconds or over stovetop. Pour into your main bowl.
3. Pour regular flour, cake flour, sugar, brown sugar, baking powder and baking soda over butter and begin stirring until butter is fully mixed.
4. Add eggs, the bag of semi-sweet chocolate chips and pecan bits and continue stirring until dough is thick.
5. Add Greek yogurt and oats and continue stirring until fully mixed into the dough.
6. Add the 60 cacao chocolate chips and chopped pecans into the batter and with a spoon press into the dough all around the batter. The idea is to leave as much pecans and chocolate chips on top as possible.
7. On parchment paper lined pan, begin spooning dough out. The dough will be very thick at this point. To spread the cookies into a bigger circle use either the back of a spoon or the bottom of a cup and press into the top of your spooned out cookie dough.
8. Place cookies in oven for 11-12 minutes and allow to cool.
See what others are posting in the club here: