California Central Coast Recipes

Quick Chocolate Pecan Cookies

When you're in the mood to make some cookies here's a quick flourless cookie recipe to throw together. It is as simple as can be, made with no flour and only five ingredients. It took me only ten to fifteen minutes to make the cookie dough and then another ten to fifteen minutes for them to bake.

They're definitely worth "the trouble!" They pack quite a lot of chocolate flavor and nutty crunchiness.

Makes two dozen cookies. Best taste if aged a bit in a cookie tin or ziplock bag. 2018, Quick Chocolate Pecan Cookies
Preparation time: 10 minutes
Cooking time: 15 minutes
re-calculate ingredients for:


1 can Eagle brand Condensed Milk
2 squares Unsweetened Chocolate
1/2 pound Pecans , chopped
1 teaspoons Vanilla Extract (Liberal amount)
1 Tablespoons Unsalted butter

Preparation Directions.

1 Heat oven to 325 degrees. Oven grate should be mid-high in oven.

2 Cook together in a double boiler the can of Eagle Brand and the squares of chocolate. Allow to cook, stirring frequently until the melted mixture becomes thick (about ten minutes or so).

3 Add in the vanilla extract, stir well, then add in the pecans stirring well to combine and distribute the pecans evenly throughout the chocolate mixture.

4 Add in the butter and stir well until the butter is melted evenly and combined well.

5 Make each cookie by dropping a heaping teaspoon of dough onto a greased baking pan.

6 Bake ten to fifteen minutes at 325F. BE CAREFUL! Watch closely so that cookie's bottoms don't burn!

7 Remove from oven, and use a thin spatula to remove cookies to cooking rack.

Wine and Food Pairing and Serving Suggestions.

These go very well with tea, coffee or Port wine.

A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind