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
Ingredients
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1 cup
unsalted butter, room temperature
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¾ cups
light brown sugar (lightly packed)
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¾ cups
granulated sugar
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2
large eggs
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1 tablespoon
pure vanilla extract
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2¼ cups
all purpose flour
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½ cups
unsweetened cocoa powder
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1 teaspoon
baking soda
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1 tablespoon
ground cinnamon
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1 teaspoon
salt
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½ teaspoons
cayenne pepper
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1½ cups
semisweet chocolate chips
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1 cup
white chocolate chips
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1 cup
chopped toasted pecans
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1 teaspoon
cinnamon (for tossing)
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1 teaspoon
chili powder (for tossing)
Directions
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Using an electric mixer, beat butter and sugars until combined.
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Beat in eggs 1 at a time.
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Add vanilla.
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Sift next 6 ingredients together
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Gradually add dry sifted ingredients to butter mixture, beating until just blended.
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In a separate bowl combine white and semi-sweet chocolate chips and chopped pecans.
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Toss chips and pecans with 1 teaspoon of cinnamon and ¼ teaspoon chili powder.
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Carefully stir tossed chips and nut mixture into dough until just combined.
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Preheat oven to 375°F.
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Line 2 large baking sheets with parchment paper.
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Drop dough by rounded tablespoonfuls onto sheets, spacing 1 ½ inches apart (16 per cookie sheet).
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Bake for about 9-11 minutes in a conventional oven, or 10 minutes if using the “convection bake” setting.
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Turn trays around halfway through baking.
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Remove from oven.
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Let stand on sheets 3 - 5 minutes.
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Transfer cookies to racks and cool completely.
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For a crisper cookie - DO NOT FREEZE. Store in airtight container (as you would for shortbread).
For a chewy cookie – FREEZE AND THAW.
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