2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
1/3 cup unsweetened cocoa powder, preferably Dutch process
2 tablespoons light cream
1 cup (3-1/2 ounces) pecans, in medium-size pieces
1 cup (6 ounces) semisweet chocolate morsels
Dry ingredients:
1-3/4 cups sifted all-purpose flour
1/4 teaspoon baking soda
Sift dry ingredients after measuring.
With electric mixer, cream butter. Beat in vanilla extract, followed by sugars; add cocoa and cream.
With mixer on low speed, add sifted ingredients to butter
mixture. With a heavy wooden spoon, stir in nuts and chocolate morsels.
Drop by rounded tablespoonfuls onto foil- or parchment-lined
cookie sheets. Bake at 350 degrees for 12 to 13 minutes or until cookies just
feel soft and not done; don't overbake or they will turn too hard.
Cool cookies briefly on sheets; then, using a wide spatula,
transfer to racks to cool. Store airtight.
Approximate nutritional analysis per cookie: 100
calories, 6 grams total fat, 3 grams saturated fat, 10 milligrams cholesterol,
no sodium.
From Maida Heatter's Brand-New
Book of Great Cookies, Random House; ISBN: 0679438742
