Makes about 3 dozen cookies
These cookies are best when they are nice and crisp, so don’t take them out of the oven too early.
- 1 cup toasted pecans, cooled and chopped
- 1 2/3 cups all-purpose flour
- 1/2 lb (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 1/4 cup Dutch-process cocoa powder
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In a food processor fitted with the steel blade or a blender, grind the pecans with 2 tablespoons of the flour until the mixture is a cornmeal texture.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, and vanilla on medium speed until light and fluffy, 3 to 4 minutes.
- Sift the remaining flour and the cocoa together. Add to the creamed mixture with the ground pecans and mix on low until a smooth dough forms. Scrape down the bowl as needed.
- Scoop the dough onto the prepared baking sheets using a #100 scoop (about 2 teaspoons) about 1 1/2 inches apart. Place a piece of parchment paper on top of the scooped dough and press another baking sheet on top to flatten the dough slightly. Remove the pan and parchment from the top.
- Bake until evenly browned, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
- Store the cookies in an airtight container.