Monday, February 13, 2012

Dark Chocolate Chip Pecan Cookies

This recipe comes from the back of the Hershey's Special Dark Chocolate Chips bag. 
 When making cookies for everyone to eat, I use dark chocolate or 60% cacoa bittersweet chocolate chips, since it has less or no milk in them. It's great for the 3A's!

Dark Chocolate Chip Pecan Cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/4 cup apple sauce
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) dark chocolate Chips
1 cup chopped toasted pecan

Heat oven to 375°F.
Stir together flour, baking soda and salt in a large bowl. Set aside.
Mix applesauce, oil, granulated sugar, and brown sugar in a large mixing bowl.
Add eggs and vanilla, mix.
Gradually add flour mixture, beating well.
Stir in chocolate chips and nuts, if desired.
Scoop with #60 disher (a tablespoon) or drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned.
Cool slightly; remove from cookie sheet to wire rack.
Cool completely.
About 5 dozen cookies.

It makes so much that I only bake one dozen,
 then freeze the rest.

Line cookie sheet with parchment paper. 
Place cookie dough balls close together, but not touching 

Freeze until hard. (I wait an hour).

Label a gallon sized zip top freezer bag with the recipe name, date, cooking temperature and bake time.
(I add an extra two minutes to the original bake time)
Bag cookie dough balls, and keep in freezer.

Thaw the balls, while the oven is preheating. 

The boys love coming home and having freshly baked cookies for snack time. 

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