Double Chocolate Crunchies

Brynie Greisman Recipe By
  • Cook & Prep: 25 m
  • Serving: 84
  • Contains:

I love chocolate in its natural form, baked, in pies, ice cream, etc. Same goes for nuts. You get the idea! When I tried these cookies, I knew they were for me.

 

Ingredients (12)

Main ingredients

Start Cooking

Make the Cookies

Yields approximately 7 dozen cookies

  1. In a mixing bowl, cream margarine or oil and sugars. Add the eggs, one at a time, beating well after each addition. Beat in corn syrup and vanilla.

  2. Combine flour, cocoa, baking soda, and salt; gradually add to the creamed mixture. Stir in chocolate chips and pecans.

  3. Form into one- and- a- half-inch (3.75-cm.) balls; roll in sugar if desired. Place two inches (5 cm.) apart on baking sheets lined with Gefen Easy Baking Parchment Paper. 

  4. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 12–14 minutes or until cracks look dry. Cool.

Note:

It’s a pity not to use whole wheat pastry flour in these cookies. They are dark brown anyway, so nobody would suspect that you sneaked in whole wheat flour. Try it!

 

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