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Photo of Chocolate-pecan thins by WW

Chocolate-pecan thins

3
Points®
Total Time
32 min
Prep
5 min
Cook
12 min
Serves
18
Difficulty
Moderate
These decadent, nutty cookies will easily soothe the strongest chocolate cravings. It might surprise you though that the pecans are the real star of these irresistible treats. Not only do they give each cookie a lovely appearance but as they toast their flavor also becomes more enhanced adding even more depth and richness. Plus, the crispy nut contrasts perfectly with the cookie’s delightful soft, chewy texture. As the cookies bake, they’ll spread out slightly so be sure to arrange each spoonful of dough about 1-inch apart from each other. Transfer the cookies from the pan immediately after baking to a wire rack to cool.

Ingredients

Unsalted pecan halves

18 piece(s)

All-purpose flour

⅓ cup(s)

Unsweetened cocoa powder

¼ cup(s)

Baking powder

½ tsp

Sugar

½ cup(s)

Salted butter

2 Tbsp

Apple butter

2 Tbsp

Egg whites

1 large

Vanilla extract

1 tsp

Instructions

  1. Preheat oven to 350°F. Place pecans on small baking sheet; bake until nuts begin to brown and are fragrant, about 5 minutes. Remove from oven; set aside.
  2. In a medium mixing bowl, combine sugar and both types of butter; beat on medium speed with an electric mixer until light and fluffy. Add egg white and vanilla; beat until combined, scraping mixture off sides of bowl as needed.
  3. In another medium bowl, whisk together flour, cocoa powder and baking powder. Add to butter mixture; beat to combine.
  4. Drop dough by 1/2 tablespoonfuls, about 1 inch apart, onto 1 or 2 ungreased baking sheets; place 1 pecan half on top of each cookie. Bake for 12 minutes; remove from oven and allow to cool on pan for 5 minutes. Remove cookies with spatula to a wire rack to cool completely.
  5. Per serving: 1 cookie

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