Wednesday, September 10, 2008
Butter Pecan Fantasies
These cookies are pure evil. Serious, unrelenting evil. Which is why they must be taken care of. Quickly.
I figured the recipe was going to be good when I had trouble keeping my fingers out of the cookie dough. Good cookie dough is a pretty good gauge of quality cookies and this dough is right up there with the best. I knew they were good when Chris and I shared one still warm from the oven -- with the chocolate goozing and the toffee chips still melted. But I didn't realize how evil they were until Chris and I shared a fully cooled cookie -- after the flavors melded and mellowed and amplified each other.
Sweet and slightly sticky chewy from the toffee chips with a hit of chocolate from the mini-chocolate chips that just slightly cuts the sweet of the cookie. I chopped the pecans into fairly small chunks to better match the mini chips and toffee chips and they offer just a hint of crunch in the otherwise chewy cookie. And of course the butter rum flavor from the extract that just punches up the flavor a bit more, making them sweeter, richer, and yes, yummier.
So I did the only thing I could do. I took my pictures for the blog as quickly as I could, trying to avoid eye contact lest the silly things suck me in for one more little taste -- it's quite a feat getting pictures while avoiding eye contact let me tell you -- and then I put them in the plastic container where they will be ignored for the rest of the night. I may not be able to go back into the kitchen tonight, but I may be able to get into my jeans tomorrow.
3/4 cup (1 1/2 sticks) unsalted butter at room temp
1 1/4 cups brown sugar
2 tsps vanilla extract
1/8 tsp butter rum or butter pecan flavor
1 tsp salt
1 tsp baking soda
1 large egg
2 1/4 cups all purpose flour
1 cup toffee bits
1 cup chocolate chips or mini chocolate chips
1 cup chopped pecans
Preheat oven to 375 and line baking sheets (I used insulated) with parchment paper or silpats.
In a large mixing bowl cream together the butter, brown sugar, vanilla, butter rum flavor, salt and baking soda. Add the egg and beat until fluffy. Add the flour and stir until combined, then add the toffee, chips and nuts.
Drop the dough by generous tablespoonfuls onto the prepared baking sheet and bake for 10 minutes for soft cookies and 12 minutes for crunchy.