How many of you have ever used chocolate extract in your baking? It's not that common; I discovered it a few years ago, and love using it. Many people I've mentioned it to however, have no idea what I'm talking about! Nielsen-Massey Vanillas recently sent me a bottle of their Pure Chocolate Extract for review, so I thought for this FoodieFriday, I'd share a recipe using chocolate extract!
Before we get to the recipe, I'll just tell you that chocolate extract can be used in place of vanilla extract in your recipes. I love replacing vanilla with chocolate in any of my chocolate or chocolate-chip recipes, because it adds another layer of chocolate-y goodness! I've tried it in brownies, cookies, cakes...anything you'd normally use vanilla extract in!
For the review today I decided to bake up some Chocolate Pecan Cookies. I love adding nuts to chocolate; one of my favorite combinations! So let's get started!
1-1/3 cups Flour
3 tablespoons Cocoa Powder (I use Hershey's)
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
10 tablespoons unsalted butter, melted and cooled
1/3 cup Brown Sugar
1/3 cup Sugar
2 tablespoons + 2 teaspoons Corn Syrup (I used light)
2 tablespoons Milk
1 teaspoon Chocolate Extract
1 cup Chopped Pecans
1/2 cup Chocolate Chips
To make the cookies, stir together flour, cocoa, salt and baking soda, set aside. In a separate bowl, blend butter, sugars, corn syrup, milk and chocolate extract. Slowly beat in dry ingredients. Stir in pecans. Chill dough in refrigerator for 3 hours or overnight. Preheat oven to 325. Place tablespoon-size balls of dough on a cookie sheet; press lightly to flatten. Bake for 8-10 minutes.
While cookies are cooling, melt chocolate chips. The easiest way is just place in a sealed ziplock bag and heat in microwave 30 seconds at a time, until melted. When cookies are cooled, drizzle melted chocolate over the cookies.
(Simply snip the corner off the ziplock and you're good to go!). Enjoy with a tall glass of cold milk! Makes about 18 cookies.