Chocolate Chunk & Pecan Cookies

Chocolate Chunk & Pecan Cookies

I used Suzanne Perazzini’s recipe for CHOCOLATE CHIP COOKIES from her blog Strands of My Life as a jumping off point.  She wrote that

“Cinnamon … is an anti-inflammatory so it will be going into all my baking from now on. “

I kept her teaspoon of cinnamon in my version and would not consider leaving it out when I tweak this recipe as I think it added a nice flavor given that the GF flour(s) taste different from the all purpose wheat or white whole wheat flours I baked with in my pre low FODMAP life. Suzanne’s recipe also included a ½ teaspoon vanilla, which I absent-mindedly forgot to include.  I do not think, given the cinnamon, that the vanilla would have added much to the overall taste. What I will want to play with in the future is the flour(s) I use as my cookies came out with a grainy/gritty texture that my husband found unpleasant. I noticed it too,  and understand his preference for a bag of Pepperidge Farm Milano cookies.  But, if like me, commercial wheat flour based cookies are off your menu, then these are not that dreadful.

 Chocolate Chunk & Pecan Cookies



  1. Break the chocolate bar into squares, and chop squares into quarters. Set chocolate aside in a bowl with the chopped pecans.
  2. Sift all the dry ingredients together.
  3. Add 2 TBs of the sifted flour mixture to chocolate and nuts.
  4. Use a stand mixer to cream together the butter and sugar until fluffy.
  5. Add the egg and beat until well combined
  6. Take the wet ingredients and using a spatula, add the flour mixture.
  7. Fold chopped chocolate and nuts into the dough.
  8. Preheat oven to 350°F.
  9. Line cookie sheets with parchment paper. (I used 3 trays)
  10. Scoop or spoon dough (I used a 1 ½ inch cookie scoop.) into equal sized portions and place on baking sheets. Flatten cookies a little because they will not spread much while baking.
  11. Bake for 12 minutes, rotating trays after 6 minutes.

My batch yielded 23 (yes 23, not 24) cookies.


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