Bittersweet Chocolate Orange Pecan Cookies

© Katherine Stetson

Also known as Bittersweet Chocolate Orange Pecan Cookies!

This is a stiff cookie dough and really needs a stand mixer to get the mixing done thoroughly.

Makes 5-6 dozen cookies, depending on size.

  • 2 1/3 cups unbleached flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon cinnamon
  • 2 1/2 cups unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tablespoon finely grated orange zest
  • 2 cups chunky bittersweet chocolate chips
  • 1 ½  cups pecans

Preheat oven to 350 degrees.

Toast pecans in a single layer on a baking sheet for 6-8 minutes.  Let cool and chop coarsely.

In a medium bowl, whisk together flour, cocoa, baking soda, salt and cinnamon.

To the bowl of a stand mixer, add butter and both sugars.  Mix on medium speed until thoroughly blended and light.  Mix in egg, orange zest and vanilla, followed by spoonfuls of the dry mixture.  When completely mixed, add chocolate chunks and pecans and mix slowly just until chocolate and pecans are evenly distributed though the batter.

Scoop cookie dough with two teaspoons or a small ice cream scoop onto a parchment-lined cookie sheet.  Lightly press dough flat.  Bake for 15-17 minutes, subject to size of cookie.  Cookies will be very soft when done, but will firm up upon cooling.  Be very careful not to over bake.  Remove cookies to a rack and let cool completely.  Store in plastic bags or an airtight tin.

Copyright © Katherine Stetson, all rights reserved.