When I came across Sticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth by Jill O’Connor, I really couldn’t help myself. Everything in the book is amazing looking, however, everything also tends to make large batches, which is no good for the two of us.

As much as I want to make the Sugar Crusted Brownie Sundaes with Whiskey Caramel Walnut Sauce, I settled for the Chocolate Chunk Pecan Cookies instead, especially since I can freeze the cookies unbaked.

The Best One-Bowl Chocolate Chunk-Pecan Cookies
2 cups pecan halves
1 cup unsalted butter
3/4 cup packed dark brown sugar
3/4 cup sugar
1 tsp salt
2 tsp vanilla extract
2 eggs
2 1/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
2 cups semi-sweet chocolate chunks (I used Ghiradelli Bittersweet chocolate chips, as I had them on hand)

Toast pecans (350 for 7 min).

Where this recipe is different is that instead of creaming the butter and the sugar, you melt the butter, then add in the additional ingredients. You are also supposed to mic everything by hand, but as the recipe calls for 1/4 sized cookies, and I don’t like giant cookies, I used the mixer to break up the pecans a bit.

Scoop out the dough onto a cookie sheet and place in the refrigerator for 45 to 60 minutes.

If you make smaller cookies (like I did) I baked ’em at 350 for 12 to 13 minutes. I also froze what unbaked cookies I had left, so now I’ll have fresh cookies when I come home from work after one of those days.