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White Chocolate and Pecan Cookies

December 6, 2010

I don’t know why, but there is something about white chocolate that feels like the holidays to me.  For my sister, white chocolate probably means Easter, since she was the only one who would get a white chocolate bunny, but for me, white chocolate means Christmas.  As a result, the recipe I am sharing today was perfect for my holiday countdown!  To me there is no better cookie than the classic chocolate chip, so this white chocolate variety is a great Christmas translation.

White Chocolate and Pecan Cookie
Yields: 3 Dozen

1 cup Unsalted butter (room temperature)
1/2 cup Sugar
1 cup Light brown sugar (firmly packed)
2 Eggs
1/2 teaspoon Pure vanilla extract
3 cup All purpose flour
1/2 teaspoon Salt
1/4 teaspoon Baking powder
3 1/2 ounce White chocolate (chopped)
2/3 cup Pecans (shelled and chopped)

1. Put the butter and sugars in a freestanding electric mixer and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to slow speed and beat in the vanilla.
2. Add the flour, salt, and baking powder and mix well until a smooth dough is formed. Stir in the chocolate and pecans until evenly dispersed.
3. Divide the dough in half and shape each half into a roll about 4 inches long and 1 1/4 inches wide. Wrap the rolls in plastic wrap and put them in the freezer to set completely for a couple of hours.
4. Preheat the oven to 325 degrees F.
5. Remove the plastic wrap and cut the dough into disks about 1 inch thick. Arrange the cookies on prepared baking sheets. Make sure the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for 10-15 minutes, or until golden around the edges and quite flat. Let the cookies cool slightly on the sheets before transferring to a wire rack to cool completely.

Kate’s Tips:

I have several recommendations for this cookie!  First, the dough creates much larger rolls than what is specified.  You will mostly likely end up with two 12-inch rolls that are 1 1/2-inches wide.  Second, if you chill them in the freezer, I would increase the oven temperature to 350F.  Or you could try chilling them in the refrigerator and keeping the temperature at 325F.  I went with the freezer this time so I cannot guarantee how they will turn out in the refrigerator.  And last, but certainly not least, cutting these into 1-inch thickness is way too much!  I found they cooked much better at 1/2-inch thickness.  Coming from the freezer, the cookies did not flatten or spread out as much as the recipe indicated they might, so do not be alarmed!  Even with all these tweaks, the end result was an incredibly chewy and soft treat!

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