Jan 7, 2007
Chili Chocolate Cookies
- 1 1/2 cups pecan halves
- 1 3/4 cups flour
- 1 tsp baking powder
- 3/4 cup packed brown sugar
- 1 cup butter at room temperature
- 2 eggs, beaten
- 1 tsp ancho chili powder
- 4 oz. dark chocolate, chopped
- Preheat the oven to 350 F.
- In a non-stick skillet on medium low toast the pecans for 5 minutes. Remove from the pan and cool. Chop the nuts.
- Combine the nuts with the remaining ingredients and mix thoroughly.
- Drop by large spoonfuls onto a parchment lined baking sheet.
- Bake for about 12 minutes.
- Serve.
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