I’m having the sort of week where I need to dip my head in chocolate: it all started on Monday, when I resisted the urge to add chocolate chips to my oatmeal and continued through Wednesday, which saw me shaving decorative garnishes directly into my mouth; and, by today, well—let’s just say Nutella is still delicious when eaten off a car key.
Luckily for you—and, OK, me ‘cause I am eating one right now—I’ve been working on a dipped cookie* that could assuage even the most hardened criminal’s inner Cathy cartoon**. Submitted for the approval of the Midnight Society, I call this cookie my “Chocolate-Dipped Pecan Sandy.” I’ve always loved Pecan Sandies because 1. they’re a buttery shortbread with nuts and 2. they’re named after some Sandy person whose greatest accomplishment in life is being immortalized in a cookie***. I love that. I would love for you to make Pistachio Kyles happen. Someone get Southern Living on the phone right now.
The beauty of this cookie—other than the butter, the glorious, glorious butter—is the chocolate. The addition of coconut oil adds the perfect sheen to your dip (think Martin, not Charlie), and isn’t it nice to admire the aesthetic value of your cookie before you pound seven of them in a row?
Please make these when your need for chocolate has you considering a full-on Augustus Gloop (chocolate river, anyone?) or when your mother gets tipsy on pink wine and asks your boyfriend when you’re getting married. Yep. That definitely didn’t happen to me this week.
*I like that I get to “work on” cookies instead of spreadsheets.
**How many times has this blog referenced Cathy? Can someone count? Do we have a problem?
***Really struggled to work in a Lazy Susan joke here.
- ½ cup butter, softened
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup all purpose flour
- 1 cup pecans, roughly chopped
- additional sugar for dipping
- 8 oz dark chocolate, roughly chopped
- 2 tablespoons coconut oil
- ⅓ cup pecans, roughly chopped
- fleur de sel or sea salt, for sprinkling
- Preheat oven to 350F and place racks in upper and lower third.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars together until well-incorporated, about five minutes. Beat in vanilla and salt. With the mixer speed on low, add in flour until just combined. Do not overmix. Fold in pecans.
- Roll dough into evenly sized balls and coat in a small bowl of sugar. Place balls on parchment-lined baking sheets and flatten with the damp bottom of a glass.
- Chill flattened cookies for 10-20 minutes in the freezer prior to baking (otherwise, cookies may spread).
- Bake in the preheated oven until golden brown, about 15 minutes. Transfer to racks and let cool before dipping.
- To dip: In a glass bowl, melt chocolate and coconut oil together in a double boiler or microwave (my Lazy Susan preferred method). Stir until smooth and completely combined. Dip cookies halfway in and place on a parchment-lined tray. Sprinkle each, if desired, with additional chopped pecans and fleur de sel or sea salt before chocolate hardens. Allow chocolate to firm completely in the refrigerator. Cookies will keep up to a week stored this way. Or you can eat them all immediately (again, my preferred method).