Enjoy these ultra-thin wafers with a chocolate and pecan crunch. A combination we can all get behind!
Finally, a cookie recipe where the pecan is the center of attention. Oh, and the chocolate…all in a wafer.
You have your vanilla wafers and the store-bought nilla wafers. Now, you have a different type of wafer that is sure to be a Kickstarter in your cookie adventure this season. I know that will be the case for me in the coming weeks.
There’s something about a wafer that hypnotizes me. Maybe it’s how thin and light it is, or the fact they’re one of the few cookies where it’s such an easy recipe to make…and eat. There’s also an added addition where you can set the baking time to your liking, and determine if you want a chewy cookie or one with a little more crunch to it.
I guess you can do that with any type of cookie if I’m honest, but these wafers really do hold up their end of the bargain. I know when I’m baking there are times where I mess up an ingredient or bake something too long. Then there are those other days I don’t need to mention where I don’t make enough of the recipe.
HOWEVER, this cookie recipe made more than I expected, and I think that is one of my favorite things about baking, especially if the darn things are good. AND THEY WERE!
Mmmmm…chocolate and pecans or chocolate and pecahns, however, you choose to say it.
SAVE THIS CHOCOLATE PECAN WAFER TO YOUR FAVORITE PINTEREST BOARD!
My husband said something to me today. I can’t even remember exactly what it was, but we were talking about the kids, their activities and his work, and he said, “and you just keep baking”. I thought it was funny because immediately what popped into my head was Dorie from ‘Finding Nemo” and all I could hear was Ellen Degeneres singing, “Just keep baking, baking, baking”. I think I’ll now use this as my theme song.
Have I told you that I drove Ellen to her hotel in my little Hyundai Excel hatchback?
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Today’s cookies come from The New Doubleday Cookbook, p.831; authors, Jean Anderson and Elaine Hanna; publisher, Doubleday, a division of Random House, Inc.; ISBN 0-385-19577-X.
Chocolate Pecan Wafers
- ½ cup butter or magerine
- 1 cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- ¾ cup sifted flour
- 4 1 ounce semi-sweetened chocolate morsels melted
- ¾ cup finely chopped pecans
- Mix butter, salt, and sugar until light and fluffy. Add the vanilla and eggs and beat well.
- Slowly mix flour and other remaining ingredients.
- Chill mixture in a bowl for 30 minutes.
- Preheat oven to 350 degrees.
- Place rounded cookies 2" apart on a greased baking sheet and flatten with bottom of glass dipped in sugar. (resugar glass for each cookie.)
- Bake for 15 minutes until tops retain almost no impression when touched. Transfer to wire racks to cool.
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Thinking of other cookie recipes to make? Don’t fret. I have a few that will make your searches easy.
I have my original cream cheese cookies that can be really dangerous. Now, I’ve created these pumpkin spice cream cheese cookies I’m sure will be a huge hit as well.
Another bad boy cookie I love to consistently make during the year is this recipe of my strawberry buttercream sugar cookies. I know that every time I make them, there won’t be any left by day’s end.
Alright, these were really good. They were thin and chocolatey, and a little nutty. I still have some dough sitting in the fridge, so I have to bake those up tomorrow morning before I move on to my next endeavor. I think with that batch I’ll only keep them in the oven for 13 minutes because I’d like them to be chewy and these were crunchy.
The men in my life loved them and thought they should be given a rating of 3½ rolling pins. I rate everything that I bake on a scale of 1-4 with 4 being “da bomb”, so these cookies fared pretty well. Finally, a cookie that I can make than those usual cookies. Yay! Go me.
Just keep baking, baking, baking!
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