Homemade cookies aren’t just cookies. Cookies can do a lot. Can mean a lot. They can be a time machine to easier days, or a magical transporter to help you forget your current troubles.
Yes, sometimes, they are magic.
A couple of weekends ago, my Rust had friends over to play a little poker. Earlier in the day, Rust and I had a chili-cook off of sorts (I swear I won, despite being told my chili isn’t actually chili), but the night grew longer and longer. I made popcorn with M&Ms to stave off the hungry players around 11pm, but popcorn only lasts so long, you know. Plus, poker players are snack-aholics. I may have found my people.
So cookies were mentioned. By Rust? Maybe. But once the word “cookie” hit the room, it hung thick in the air like a perfume no one could escape. Somehow the word cookie continued to make its way into unrelated sentences for at least half an hour, until finally, I caved.
“I’ll make cookies.”
It was after midnight, but why not? Have you seen my husband, after all? There’s not many things I would deny that good looking creature. Or his friends.
So off I went.
As I live in Texas now, the official nut of the house (besides me) is the pecan. They’re huge. They’re flavorful. They’re exactly what I needed for these cookies.
I combined them with my favorite chocolate chunk cookie recipe, and created a cookie full of thick chocolate, tons of butter, every variety of sugar, and glorious bites of chopped Texas pecans. If you make them, be sure not to overbake them. They’ll look undone – but they aren’t. Once they partially cool, you’ll have that delectable chewy outside, but a gooey, melty, chocolate-filled center of goodness.
It should be the official state cookie, I think.
Rust and his friends scarfed them down with glasses of milk and coffee, leaving only a few for us to share the next day. But that’s okay by me…
Cookies are magic worth sharing, and I can always make more.
Texas Pecan Chocolate Chunk Cookies
makes 2 dozen
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground coffee
- 1 stick unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 2 teaspoons vanilla extract
- 3 ounce best quality dark chocolate bar, chopped
- 5 ounces milk chocolate chips
- 5 ounces semi-sweet chocolate chips
- 1/2 cup chopped pecans
- Flaky sea salt, or Maldon, to top
- Preheat oven to 375. Prepare a baking sheet with parchment paper or Sil-Pat. Set aside.
- Whisk flour, baking powder, baking soda, salt and coffee in a medium bowl.
- In the bowl of a stand mixer, beat the butter with the sugars until well combined and fluffy. Add the yolks and egg one at a time, scraping the bowl as you go. Add in vanilla and stir to combine.
- Add the dry ingredients in slowly – do not overmix. Add in the chopped chocolate and chips and pecans until uniform.
- Scoop the cookies onto the prepared baking sheet and leave heaped. Sprinkle with flaked salt. Cookies will spread as they bake. Bake for 8-11 minutes, or until lightly browned around the edges. Remove from oven and allow to cool slightly before removing from pan. Repeat with remaining cookie dough.
- Keep sealed in air tight container until ready to eat.