I’m backkkkkkk! My little blogging break was a nice respite, but I hope to be returning to regular-ish posting. This semester will be the craziest yet, hence the regular-ISH.
Rhyann: It’s great riding with you today
Patrick Dempsey: Yeah, it’s great riding with you too! What’s your name?
Rhyann: (Blushing) Rhyann
Patrick Dempsey: It’s nice to meet you, Rhyann. I’m Patrick.
Rhyann: Hi Patrick (swoon).
We went on a bike ride, chatted a bit, got some pictures..
Doesn’t this scenario sound like it happened in my dreams?
If I didn’t have the pictures and if I didn’t get RETWEETED by Tom Danielson himself, I wouldn’t believe it either.
I’m starstruck. And completely honored to get to hang out with two super cool people and the rest of my bike-loving community.
These cookies, they are like being starstruck. You love chocolate and cookies (they are the Patrick and Tom, obviously). And then here comes pecan pie (me, of course), and they combine to become this incredibly delicious “team” (perhaps my analogy has gone a bit too far…)
Chocolate Pecan Pie Cookies
Makes about 2 dozen cookies
These cookies are buttery and delicious. They remind me of nutty shortbread. I added chocolate chips, because I love chocolate and pecans, but they are entirely optional. The original recipe also has a caramel drizzle, which I would have made had I had the ingredients (if you’re interested in checking it out, click on the link at the bottom of the page).
For the dough:
1 cup (8 oz.) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
½ cup brown sugar
½ cup granulated sugar
1 tbsp. vanilla extract
½ cup pecans, finely chopped
¼ tsp. salt
2½ cups all-purpose flour
For the filling:
¼ cup (2 oz.) unsalted butter, melted
¼ cup granulated sugar
¼ cup light corn syrup
1 large egg yolk
2 tsp. vanilla extract (or bourbon)
Pinch of coarse salt
1/2 cup pecans, coarsely chopped
1/2 cup semisweet chocolate chips
To make the dough, combine the butter and cream cheese in the bowl of an electric mixer. Beat on medium-high speed until completely mixed, about 1 minute. Add the sugars, beating on medium-high until light and fluffy, about 2-3 minutes more. Mix in the vanilla extract. With the mixer on low speed, mix in the pecans, salt, and flour just until fully incorporated. Cover the bowl and transfer to the refrigerator. Chill the dough for about 30-60 minutes.
Meanwhile, make the filling. In a medium bowl, combine the melted butter, sugar, corn syrup, egg yolk, vanilla, and salt. Whisk just until blended. Stir in the pecans and chocolate chips.
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats, parchment paper, or lightly greased foil. Roll the dough into balls about 2 tablespoons in size. Place the dough balls on the baking sheets 2-3 inches apart. Use your thumb (or a wine cork) to make a small round indentation in the center of each dough ball, about 1 inch in diameter. Fill each indentation with some of the pecan filling mixture. Don’t overfill the cookies because it may cook over.
Bake the cookies, rotating the pans halfway through, until light golden and set, about 16-18 minutes total. Cool briefly on the baking sheets, then transfer to a wire rack set over wax paper or foil. Let cool completely.
Storage: At room temperature, in a airtight container for 5 days; or frozen, in an airtight container for 2 months.
Recipe very lightly adapted from Annie’s Eats