You know I'm always on the lookout for a new chocolate chip cookie recipe. Well, I found one. These chocolate chip cookies are flourless, and totally spoke to me because they use pecan butter! How cool is that? Pecans have a such a mellow flavor, and can go hand in hand with chocolate chip cookies. All you have to do is toast some pecans, process them into butter, stir in some sugar, eggs, chocolate chips, and other good stuff, chill, and bake! These delightfully chewy cookies may take a few extra steps, but they are totally worth it for a slightly elevated chocolate chip cookie experience. Original recipe found here.
Flourless Pecan Triple Chocolate Chip Cookies
16 ounces pecans, toasted and cooled
3/4 cup packed brown sugar
2 Tablespoons granulated sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
Place the pecans in a food processor and process for 5 to 7 minutes, or until they form a thick, smooth paste that looks slightly oily on the top. Transfer the pecan butter to a bowl and add the brown sugar, granulated sugar, vanilla, and eggs. Stir well until completely incorporated. Stir in the baking soda, baking powder, and salt until well blended. Fold in the semi sweet, milk, and white chocolate chips. Chill the dough for 30 to 60 minutes, or until firm.
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Scoop the dough into tablespoon size balls and place on the prepared baking sheet, leaving some room between for them to spread. Bake the cookies for about 8 to 9 minutes, or until the tops are just set and the edges are golden. Remove from the oven the let cool 3 to 4 minutes on the pan. Carefully transfer to a cooling rack (they will be soft) to cool completely. Makes about 36 cookies.
Enjoy! -Cardamommy
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