Every once in a while a guest at our inn shares a recipe with me that is for sure a keeper. When she presented this jewel to me she stated it was a perfect companion for a hot cup of tea…Asheville Bed and Breakfast Inn-Perfect Chocolate Crispie was born. She did not lead me astray! So, the next time this old world is getting you down and you need a cup equilibrium in the form of a great cup of tea. Put one of these gems on the side of your plate and I assure you things will be looking up nearly immediately.
Chocolate-Pecan Crispies: Preheat oven to 325 degrees.
1 1/3 cups all purpose flour
3 T. unsweetened cocoa powder
1/2 tsp. baking soda/1/2 salt
10 T. unsalted butter, melted and then cooled
1/3 cup light brown sugar
1/3 cup of sugar
2 T plus 2 tsp. light corn syrup
2 T. whole milk
1 tsp vanilla extract
1 T. of strong coffee
1 cup chopped pecans/walnuts
1/2 cup semi sweet morsels (for drizzle on top of cookies)
Whisk flour,cocoa, soda and salt in medium bowl. Stir butter and the next 5 ingredients in bowl until smooth in consistency. Stir in flour mixture and nuts stirring about 50 X . Do not overbeat. Cover and chill until firm enough to scoop….(will take at least 4 hours.)
Can be made a day ahead.
Using 2 T. of dough per cookie roll in your hands into a ball. Using fingers make ball into a disk. Repeat with all dough.
Place on sheet 5″ apart. Bake 10 mins. reversing sheets 1/2 way through bake.The cookies become crispy as they cool. Drizzle melted chocolate over cooled cookies and allow to sit about 30 mins. before serving.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast