Pecan Chocolate Chip Cookie Wedges
- Cook & Prep: 45 m
- Serving: 8
Prepare the Cookies
Preheat the oven to 350 degrees. Grease well two nine-inch round baking pans and set aside.
In the bowl of an electric mixer, cream together margarine and brown sugar until creamy. Add eggs and vanilla, beating well to combine after each addition.
In a separate bowl, whisk together flour, ground pecans, baking soda, and salt.
Turn the mixer speed to low and gradually add the dry mixture, beating it until just combined. Add the chocolate chips and stir gently to distribute evenly.
Divide the mixture in half and press each half into one of the prepared cake pans. Use a slightly moistened rubber spatula (or your hands, wet them a drop) to smooth out the top. Bake 18-21 minutes. The top will still be very soft, but do not overbake. It will set as it cools.
Drizzle the melted chocolate over the cooled, uncut cookies (optional). Allow the drizzled chocolate to set before cutting. When cookies are fully cooled, cut each circle into 16 wedges. This is best done with a sharp, serrated knife to ensure they cut neatly.
Yield: 32 cookie wedges