Sliced Chocolate Pecan Cookies


Butter and Sugar:

Moist Ingredients:

Dry Ingredients:


Semisweet Chocolate Chips:


  1. Cream butter and sugar until light and fluffy.
  2. Mix in egg and vanilla.
  3. Add flour, cocoa powder, and salt; mix well.
  4. Add finely chopped pecans and mix well.
  5. Place an 18-inch long piece of waxed paper on a flat surface.
  6. Place the dough in the center of the waxed paper.
  7. Gently roll the dough into a cylinder shape about 3-inches in diameter and approximately 11-inches in length.
  8. Wrap the waxed paper around the dough.
  9. Refrigerate for 2 hours or overnight.
  10. Preheat oven to 350°. If you are baking more than one sheet of cookies at a time and have a convection oven use the pure convection setting and preheat to 325°.
  11. Lightly grease cookie sheets; set aside. Click here to learn more about how to grease cookie sheets.
  12. Slice the dough into ¼-inch rounds.
  13. Place dough slices on prepared cookie sheets.
  14. Bake for 10 to 12 minutes, or until barely firm to the touch.
  15. Immediately remove from cookie sheets and cool on racks.
  16. Melt the chocolate chips in a bowl over a pan of simmering water or in a microwave.
  17. Drizzle the melted chocolate chips over the cookies.
  18. Allow the melted chocolate to set then serve.


Makes approximately 30 to 32 cookies.

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