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
What You'll Need
unsalted butter, room temperature
light brown sugar (lightly packed)
pure vanilla extract
all purpose flour
unsweetened cocoa powder
semisweet chocolate chips
white chocolate chips
chopped toasted pecans
cinnamon (for tossing)
chili powder (for tossing)
Using an electric mixer, beat butter and sugars until combined.
Beat in eggs 1 at a time.
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.