Ordinary chocolate chip cookies are getting a fall upgrade! Fill these chocolate cookies with chocolate chunks, pecans, and a hint of orange zest.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs, orange zest, and vanilla. Add melted chocolate; beat until combined. Beat in whole wheat flour and flax meal. Beat in as much of the all-purpose flour as you can with the mixer. Stir in any remaining flour. Stir in chocolate chunks and pecans.

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  • Drop dough by tablespoons 2 inches apart onto ungreased cookie sheets. Bake 9 to 11 minutes or until puffed and tops are just set (do not overbake). Cool on cookie sheet 2 minutes. Remove; cool on wire racks.

Nutrition Facts

140 calories; 9 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 19 mg cholesterol; 81 mg sodium. 87 mg potassium; 15 g carbohydrates; 2 g fiber; 10 g sugar; 2 g protein; 0 g trans fatty acid; 107 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 16 mg calcium; 1 mg iron;

Reviews (1)

5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/25/2018
Such s great combination of taste!
Rating: 4.0 stars
12/22/2019
I made these cookies based on the recipe in the Dec 2019 Christmas cookie magazine issue. Essentially the recipe was identical except only all purpose flour was used (total amount of flour was the same). I found the taste was delicious but was disappointed with the texture. The cookies spread out too much and were flat, not like the picture shown in the article. I added an extra 1/4 cup of flour to the dough, chilled the batter overnight, rolled it into small balls and placed in the freezer for 10 minutes. After baking for 9 minutes and cooling, I was very happy with the resulting shape and texture of the cookies.