Ingredients
- 2 stick salted butter
- 1 cup sugar
- 1/4 cup light brown sugar
- 2 cup eggs
- 3/4 teaspoon red coloring gel
- 1/2 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 5 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 cup white chocolate chips
- 1/2 cup pecan halves, gently chopped
Preparation
Baking Directions:
1.Cream the butter and sugars.
In a stand mixer with a paddle attachment or a bowl with a hand mixer, cream butter, sugar and light brown sugar until fluffy and slightly lighter in color, about 5 minutes.
Don't forget to scrape the sides of the bowl when it looks like it needs it.
2.Combine and add the wet ingredients.
In a medium bowl whisk eggs, coloring gel and vanilla extract.
Add to the creamed butter and sugar mixture and blend until combined, scraping the sides as you go.
3.Sift and add dry ingredients.
In a medium bowl sift together the flour, cocoa powder and baking powder.
Add in thirds to the large bowl, mixing and scraping the sides between each addition until completely combined.
Don't be afraid to overwork the batter, just get it mixed in.
4.Add chips and nuts.
Pour in the white chocolate chips and pecans then mix on low until combined.
5.Bake the cookies.
Line a baking sheet with parchment paper.
Get a bowl of water to keep your hands moist so the dough doesn't stick to them.
Dip your hands in the water, then using a spoon scoop enough dough out to form a ball about the size of a golf ball.
Place each dough ball on the sheet at least 1-inch apart and with a moist palm, press each ball flat.
Bake for 15-16 minutes.
Remove to a cooling rack and allow to cool completely.
Cooking time: 15-16 minutes, in batches
