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Everyone is obsessed with cookie sticks, but might I present to you their equally easy but so much more impressive looking cousin, the cookie wedge? The cookie wedge shares the benefit of not needing to scoop individual cookies, but it just looks so pretty to serve!
These pecan chocolate chip cookie wedges are incredibly flavorful, thanks to the pecans in the cookie. Try it with some 72% chocolate chips (I love the ones from Liebers) to really create a sophisticated treat.
BTW…. believe it or not, this recipe is from way back in 2012!
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Pecan Chocolate Chip Cookie Wedges
Ingredients
- 1 cup (two sticks) margarine or butter
- 2 cups dark brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup ground pecans
- 2 cups flour
- 1 9-10 ounce bag mini chocolate chips
- Optional: melted dark and/or white chocolate, for garnish
Instructions
- Preheart oven to 350. Grease 2 (9-inch) round pans and set aside.
- In the bowl of an electric mixer on medium speed, combine margarine, eggs, sugar, vanilla, baking soda and salt until creamy.
- Turn mixer to low and add ground pecans and flour, mixing until just combined. Stir in chocolate chips.
- Divide the dough into the two prepared pans, smoothing out the top as best as you can
- Bake for 18-20 minutes. The top will still be soft, but do not overbake as this will firm up as it cools.
- If desired, drizzle melted chocolate over cooled wedges.
- Cut each circle into 16 wedges.
Notes
Plan ahead: These cookies freeze nicely!
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This cookie is proof that old recipes are still great recipes! I know you’ll love them! -Miriam
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