Orange Pecan Whole-Wheat Chocolate Chip Cookies

Thanks to a blog friend, I was made aware of a cookbook that I thought I didn't need, but found out I really did. As soon as I saw it in the store (and the discount sticker on it) I knew I had to make it mine. It is called Chocolate Never Faileth, and it has the most marvelous, fun, and tasty recipes inside. At first, I thought I would do the Julie and Julia thing and try to make each of the recipes in the book. I figured I would do one a week, but then realized that would take me about three years, and would probably add about 50 pounds to my figure, so I abandoned that idea. Instead, I am picking and choosing and making about one a week, which sounds sort of like my original plan and will still probably result in an extra 50 pounds.

However, the recipe I'm going to share today assuages my guilt somewhat because it is healthy. And by healthy, I mean that it has eggs (protein) and whole wheat (grain and fiber) in it. Also, if you use dark chocolate, there are antioxidants galore. So really, you could eat these for breakfast and it would be like having cracked wheat and eggs and a cup of blueberries. Really. At least that's what I tell myself when I'm eating them for breakfast. I'll stop yakking now and give you the recipe. I thought it needed a little more flour, so my recipe is slightly altered from the one in the cookbook.

Ingredients:
1 cup whole wheat flour
2 cups white flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup (2 sticks) butter, softened
1 cup brown sugar
2 tsp. orange extract
1 Tbsp. vanilla extract
2 eggs
1 cup pecans, chopped
1 1/2 cups chocolate chips

Instructions:
Heat oven to 375 degrees. Grease cookie sheets (I used stoneware and did not grease the stones). Blend flours, baking powder and salt in a small bowl; set aside. In a separate bowl, cream butter and brown sugar. Add orange extract, vanilla extract, and eggs, one at a time, mixing well between each one. Add flour mixture and stir until well combined. Stir in pecans and chocolate chips. Drop by rounded teaspoons on cookie sheet. Flatten slightly. (I open the oven about a minute before they are done and quickly flatten with a fork because I found the dough to be too sticky to flatten easily before baking). Bake 9-12 minutes, until edges are barely golden brown. Do not overbake. Even slightly underdone is o.k. so the cookies will stay soft. Store in an airtight container. Then eat for breakfast, or a snack, or whenever. Because, you know, these are healthy :)

Chocolate-orange Chocolate Chip Cookies

Have you ever had a chocolate orange? These cookies remind me of those. I decided to make these and give them out for Christmas this year. However, I am also trying to find ways to maximize my time and simplify, so I came up with what I think is a brilliant idea. Instead of baking cookies for hours, I decided to scoop them into round balls and freeze them and give them out that way. I made a cute label and called them "Cookies for Santa," with instructions on how to bake them. I thought this would also be a way to help others save time during this busy season by already having cookie dough at the ready on Christmas Eve instead of having to make some. Here is the cute label I made:

I think I may do this every year! Here is the recipe for these scrumptious cookies!

Ingredients:
1 cup sugar
2/3 cup butter or margarine, softened
1 Tbsp. grated orange peel
1 egg
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
1 cup chopped pecans
1 package (6 ounces) semisweet chocolate chips (1 cup)
1/3 cup sugar
1 tsp. grated orange peel

Instructions:
Heat oven to 350 degrees. Mix 1 cup sugar, the margarine, 1 Tbsp. orange peel and the egg in a large bow. Stir in flour, cocoa, salt, baking powder and baking soda. Stir in pecans and chocolate chips.

Roll dough into 1 1/2 inch balls. Mix 1/3 cup sugar and 1 tsp. grated orange peel. Roll balls in sugar mixture. Place about 3 inches apart on ungreased cookie sheet. Flatten to about 1/2 inch thickness with bottom of glass. Bake 9-11 minutes or until set. Cool slightly and remove from cookie sheet. Makes about 2 1/2 dozen cookies.

To freeze:
Scoop dough to make balls. Roll in sugar mixture and place close together on a cookie sheet. Place in the freezer uncovered for 1-2 hours. Remove and put balls into plastic bags. Put back in freezer to save for baking.

Chocolate Pecan Pie

If you like pecan pie and you like chocolate, this is the perfect marriage of the two. I LOVE this pie and make it every Thanksgiving and/or Christmas.

Ingredients: 1 pie crust
1 cup light corn syrup
1/2 cup sugar
1/4 butter or margarine, melted
1 tsp. vanilla
3 eggs
6 oz. package (1 cup) semi-sweet chocolate chips
1 1/2 cups pecan halves

Prepare pie crust according to package directions (or make your own). Heat oven to 325 degrees.

In large bowl, combine corn syrup, sugar, margarine, vanilla, and eggs; beat well. Stir in chocolate chips and pecans. Spread evenly in pie crust. Bake at 325 degrees for 55-65 minutes or until deep golden brown and filling is set. Cover edge of pie crust with strip of foil during last 15-20 minutes of baking to prevent excessive browning. (I sometimes put the foil on before putting it into the oven and then take it off toward the end so the crust can get a little brown). Cool completely. Serve with whipped cream.