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Author Notes: I was never notified that this recipe was selected as an "editors' pick" for the "New York Times." I never heard from the "Times" before or after it appeared. I am so proud to have had a recipe published. I am a rabbi (retired) with a passion for food, If my name were to appear in the "New York Times" I would have imagined it as an officiant for a wedding. This is much more exciting! I prepared this recipe for last year's "Men Who Cook" fundraiser for Mesilla Valley Hospice. All 150 cookies prepared for tasting were consumed in less than an hour! - LC Rebbe
Makes 48 - 54 cookies
- 1 cup unsalted butter, room temperature
- ¾ cups light brown sugar (lightly packed)
- ¾ cups granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2¼ cups all purpose flour
- ½ cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoons cayenne pepper
- 1½ cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped toasted pecans
- 1 teaspoon cinnamon (for tossing)
- 1 teaspoon chili powder (for tossing)
- Using an electric mixer, beat butter and sugars until combined.
- Beat in eggs 1 at a time.
- Add vanilla.
- Sift next 6 ingredients together
- Gradually add dry sifted ingredients to butter mixture, beating until just blended.
- In a separate bowl combine white and semi-sweet chocolate chips and chopped pecans.
- Toss chips and pecans with 1 teaspoon of cinnamon and ¼ teaspoon chili powder.
- Carefully stir tossed chips and nut mixture into dough until just combined.
- Preheat oven to 375°F.
- Line 2 large baking sheets with parchment paper.
- Drop dough by rounded tablespoonfuls onto sheets, spacing 1 ½ inches apart (16 per cookie sheet).
- Bake for about 9-11 minutes in a conventional oven, or 10 minutes if using the “convection bake” setting.
- Turn trays around halfway through baking.
- Remove from oven.
- Let stand on sheets 3 - 5 minutes.
- Transfer cookies to racks and cool completely.
- For a crisper cookie - DO NOT FREEZE. Store in airtight container (as you would for shortbread). For a chewy cookie – FREEZE AND THAW.
- This recipe was entered in the contest for The Recipe You Want To Be Remembered For