Recipe: Double Chocolate Pecan Cookies (Eagle Brand recipe)

DOUBLE CHOCOLATE PECAN COOKIES

1 1/4 cups butter or margarine, softened
1 3/4 cups sugar
2 eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 bag pecan halves (about 60)
FOR THE FROSTING:
1 (6 ounce) package semi-sweet chocolate chips
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk

Preheat oven to 350 degrees F.

In large bowl, beat butter and sugar until fluffy. Add eggs and vanilla; mix well. Set aside.

In large bowl, combine flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture (dough will be stiff).

Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Press pecan half into center of each cookie.

Bake 8 to 10 minutes. Cool.

TO MAKE THE FROSTING:
In heavy saucepan over medium heat, melt chips with sweetened condensed milk; cook until mixture thickens, about 3 minutes. Frost each cooled cookie, covering pecan.

Store loosely covered at room temperature.

Makes 36-72 cookies
Source: Eagle Brand