Level: | Easy |
Total: | 4 hr 25 min |
Active: | 15 min |
Yield: | 4 dozen |
Ingredients
- 1 1/4 cups unsalted butter, room temperature (280 grams)
- 1 cup packed dark brown sugar (200 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/2 orange, zested, optional
- 1 teaspoon vanilla extract
- 1 egg white
- 2 1/4 cups all-purpose flour (305 grams)
- 3/4 cup cocoa powder (67 grams)
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 100 grams dark or semisweet chocolate bar, finely chopped (about 1 cup)
- 3/4 cup pecans, roughly chopped (100 grams)
- Flaky sea salt, optional
Instructions
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream together the butter, sugars and orange zest, if using, until light and fluffy. Add the vanilla extract and egg white and beat well to combine.
- In a separate bowl, sift together the flour, cocoa powder, kosher salt and baking soda. Stir in the chocolate and pecans.
- Add the dry ingredients to the butter and sugar mixture and stir just until combined.
- Divide the cookie dough into four equal pieces, roll each into a 15-centimeter (6-inch) log and wrap in plastic wrap. Place the cookie dough in the freezer for at least 4 hours or for up to 2 months.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper. Slice off as many cookies as you’d like to bake into 1-centimeter (1/2-inch) thick rounds and place on the baking sheet leaving 2 centimeters (1 inch) in between each.
- Sprinkle the cookies with flaky sea salt, if using, then bake the cookies for 10 to 12 minutes, or until the tops of the cookies are no longer shiny. Remove from the oven and allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Serving Size | 1 of 48 servings |
Calories | 121 |
Total Fat | 8 g |
Saturated Fat | 4 g |
Carbohydrates | 14 g |
Dietary Fiber | 1 g |
Sugar | 7 g |
Protein | 1 g |
Cholesterol | 13 mg |
Sodium | 62 mg |
Reviews
1) They are somewhat time consuming to make. However a number of steps can be made ahead of time.
For examples –
I measured out the dry ingredients the night before. As another reviewer mentioned, she used less flour. With that in mind, I only used 2 cups (not 2 1/4 cups) & that worked for me.
You can also chop up the chocolate & pecans (& toast them) the night before. These are somewhat time consuming steps so it’s nice to have them all done when putting the batter together.
I also put just the granulated sugar in the “large” bowl. Not the brown until in the morning.
Lastly, I used most of the zest from a large orange, which I zested in the morning.
This was the first “log” recipe I’ve made. I will not be making “log” cookies again as I found it a pain to roll, freeze or get them cold, then cut them into even slices without measuring the first few to see what 1/2″ was. Much easier to just scoop dough out.
As you’ve probably guessed, I won’t be making them again, too many steps for me….although they tasted good.
Love Mary. She is “cute” & quit “entertaining.” Nice personality. : )