Alright, as promised here is the Choco­late Chip Pecan Cookie recipe, along with another cookie recipe that seems like it will pair per­fectly with a cup of tea and some time with loved ones. Fatty sugar alert: these recipes are super not healthy. You have been warned.

Choco­late Chip Pecan Cookies

2 cups all-purpose flour
1 teas. bak­ing soda
1/4 teas. salt
1 cup (2 sticks) mar­garine, soft­ened
1/2 cup organic gran­u­lated sugar
1/2 cup organic brown sugar, packed
1/2 cup sugar
1 teas. vanilla
1 teas. corn­starch
1/4 cup milk of choice
1/2 cup choco­late chips
1/2 cup chopped pecans chips

Pre­heat the oven to 350 degrees. Line two bak­ing sheets with parch­ment paper.

In a large bowl, sift together dry flour, bak­ing soda and salt. In a sep­a­rate large bowl, cream together sugar, brown sug­ars and soft­ened mar­garine. Dis­solve the corn­starch in the milk and add to sugar mix­tures along with vanilla. Add flour mix­ture to sugar mix­ture in batches, then stir in choco­late chips and pecans.

Using a cookie drop­per or table­spoon, drop heap­ing table­spoons of dough onto bak­ing sheet, about 2 inches apart. Bake for 8–-10 min­utes, or until edges are slightly golden. Remove cook­ies from the oven and let cool on the bak­ing sheet pan for 5 min­utes, then remove to cool on trans­fer to a cool­ing rack. Store cooled cook­ies in an air-tight con­tainer at room temperature.

Yields: 2 1/2 dozen cookies

Spice and Ice Molasses Cookies

These cook­ies are chewy and deeply fla­vored. If you like a strong gin­ger bite, add some chopped crys­tal­lized gin­ger for some extra kick.

2 cups all-purpose flour
2 teas. bak­ing soda
1 teas. ground cin­na­mon
1 1/4 teas. ground gin­ger
1/8 teas. ground cloves
1/4 teas. salt
3/4 cup mar­garine, melted
1 cup organic gran­u­lated or brown sugar
1/4 cup plus 1 teas. black­strap molasses
1/2 cup organic gran­u­lated sugar

In a small bowl, com­bine the flour, bak­ing soda, spices and salt. In a large bowl, cream together the melted mar­garine and the 1 cup of sugar. Add the molasses to the wet mix­ture and mix well. In batches, add the dry ingre­di­ents to the wet until a nice dough comes together. Let chill in fridge for 30 minutes.

Pre­heat oven to 375 and line bak­ing sheets with parch­ment, if using. Roll table­spoon sized balls of dough in the remain­ing sugar to coat well. Place 2 inches apart on the pre­pared bak­ing sheet. Bake for 9–11 min­utes, until cook­ies have cracked and spread. Let cool on bak­ing sheet for 5 min­utes before trans­fer­ring to a cool­ing rack. Store cooled cook­ies in a loosely cov­ered con­tainer at room temperature.

Yields: 2 1/2 dozen cookies

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9 Responses to cookie, cookie, cookies!

  1. Josiane says:

    I haven’t had molasses cook­ies in years! Thank you for shar­ing your recipe — it’ll be nice to have that taste of my child­hood again. :)

    • Kris says:

      My dad used to love soft molasses cook­ies, too. So they are inad­ver­tently nos­tal­gic to me, even though I didn’t like them!

  2. Amanda Nobile says:

    YUM! Thank you for shar­ing the recipes! And I appre­ci­ate and love the snow effect on your photos :)

    • Kris says:

      Thanks Amanda! I wish I could take credit for it, but the snow effect is cour­tesy of Word­Press this time of year. I love it!

  3. FoodFeud says:

    It’s MY birth­day tomor­row and I’m mak­ing those molasses cook­ies and NO ONE can stop me. So there! Thanks for the recipe!

  4. Babygirl says:

    The pre­sen­ta­tion of these cook­ies are absolutely great. Thanks so much for the recipes..

  5. I love choco­late chip and pecan cook­ies! I’ve never made them with corn starch though. I’ll have to give your recipe a try!