Recipe by Chetna Makan
Start to Finish: 50 minutes
Servings: Makes 18 cookies
- 1 bar (3.5 oz.) bittersweet chocolate, chopped
- 1 cup pecan halves
- 1 stick plus 1 tbsp. unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, slightly beaten
- 3/4 cup plus 2 tbsp. all-purpose flour
- 1/3 cup plus 1 tbsp. self-rising flour
- 1 tsp. ground cinnamon
- Confectioners’ sugar (optional), for dusting
1. Arrange racks in the top and bottom thirds of the oven; preheat to 350°. Line 2 baking sheets with parchment paper. In a small bowl, microwave the chocolate on high in 15-second intervals, stirring between each, until melted, about 1 1/2 minutes. Reserve 18 pecan halves and finely chop the remaining nuts.
2. Using a wooden spoon, in a medium bowl, beat the butter and granulated sugar until creamy, about 2 minutes. Beat in the egg. Mix in both flours, the cinnamon, chocolate, and chopped nuts.
3. Scoop out about 2 tbsp. of the dough and shape into an oval. Place the cookie on a baking sheet. Gently press 1 pecan half onto the center. Repeat with the remaining dough and nuts, spacing the cookies evenly apart. Bake until the edges begin to crack and the cookies are dry to the touch, about 12 minutes.
4. Transfer the cookies on the parchment paper to a wire rack. Let cool completely. Dust with confectioners’ sugar (if using). (The cookies can be stored in an airtight container at room temperature for up to 5 days.)