Name: Pecan Chocolate Chip Cookie Dunkers
Prep time: 45 min
Cook time: 50 min
Total time: 2 h 35 min
Yield: 24
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, lightly packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla; 1 1/4 cups all-purpose flour; 1/4 teaspoon baking soda; 1/2 cup mini semi-sweet chocolate chips; 1/2 cup pecans, chopped; 6 ounces semisweet chocolate, chopped; 1 tablespoon unsalted butter

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These easy to make pecan chocolate chip cookie dunkers are like biscotti – a crisp chocolate chip cookie that you can easily dunk in your milk or coffee!

I don’t know when it happened, but these little pecan chocolate chip cookie dunkers have somehow made it into the permanent holiday baking rotation at my house.

These easy to make pecan chocolate chip cookie dunkers are like biscotti - a crisp chocolate chip cookie that you can easily dunk in your milk or coffee!

I didn’t grow up having these every year. My husband didn’t have them every year either. I simply saw this recipe in a magazine one year, decided to try it, and now, approximately ten years later, it’s not Christmas without them. I only make them at Christmas, but I think they’ve made the cut every single year.

And that’s saying something because my holiday baking list is definitely getting out of control. There are too many delicious cookie recipes and it’s hard to decide which to make every year. So if something is making the cut every year, you know it’s a great cookie recipe.

Not too many recipes make the cut every year here. Like I said, the list is out of control and we need to stop somewhere! Whipped shortbread is always made, because it’s not Christmas without it. Same with Nanaimo bars. Gotta have them.

And, evidently, pecan chocolate chip cookie dunkers. Who knew?

I didn’t even really realize that I made these every year until I thought about it, but we always have them at Christmas. That’s the only time for some reason, but they do always get made. Clearly they’re an amazing cookie that you need to have in your life too!

These chocolate chip cookie dunkers are similar to biscotti in that they’re baked twice and are a crisp, dunk-able cookie, but you make them in a baking dish and then cut them into long cookies.

You need to try these easy, tasty cookies – you just might find a new favourite too!

How to make Pecan Chocolate Chip Cookie Dunkers:

I recommend using baking chocolate for dipping the cookies, not chocolate chips, as they won’t melt as well.
Make sure to let the baked cookie dough cool for an hour before slicing it into long cookies or it won’t slice easily.
Unlike traditional biscotti that is baked in a free form loaf, these are baked in an 8×8-inch baking dish and then sliced and baked again on a cookie sheet. If you want really long cookies you can just slice across the entire pan of cookies and have 8 by 1/2 inch cookies. I prefer to make them just 4 inches long and a bit thicker instead.

Here are some more chocolate cookie recipes for you:

Yield: 24 cookies

Pecan Chocolate Chip Cookie Dunkers

These easy to make pecan chocolate chip cookie dunkers are like biscotti - a crisp chocolate chip cookie that you can easily dunk in your milk or coffee!

Prep Time 45 minutes

Cook Time 50 minutes

Cooling Time 1 hour

Total Time 2 hours 35 minutes

Ingredients

1/2 cup unsalted butter, softened
1/2 cup brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 cup mini semi-sweet chocolate chips
1/2 cup pecans, chopped
6 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

Instructions

Preheat the oven to 350 degrees F.
Line a 9x9 inch baking pan with foil, letting the foil hang over the edges of the pan. Set aside.
In a stand mixer, or in a large bowl with an electric mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla and mix well.
Add the flour and baking soda and mix until just combined.
Stir in the chocolate chips and pecans.
Press the cookie dough into the prepared pan, spreading it evenly.
Bake for 25-30 minutes or until golden brown and the center is set.
Let cool in the pan on a wire rack for 1 hour.
Reduce the oven temperature to 325 degrees F.
Using the foil, lift out the cookies. Cut the square in half, and then cut each half into 12, 3/4 inch cookies.
Lay the cookies cut side down on an ungreased cookie sheet.
Bake for 20-25 minutes or until crisp, turning carefully halfway through the baking time.
Cool completely on the cookie sheet.
In a microwave safe bowl, microwave the chopped chocolate with the butter at 50% power in 30 second increments. Stir after each 30 seconds until chocolate is fully melted.
Dip one side of each cookie in the melted chocolate and lay on a piece of wax paper to allow the chocolate to set.
Cookies will keep well in an airtight container at room temperature for one week, or freeze for up to 3 months.