Chocolate Chip Pecan Cookie Dunkers

Preheat the oven to 350 F. Line a 9×9 inch baking pan with foil, letting the foil hang over the edges of the pan. Set aside.

In the bowl of a stand mixer, or in a large bowl with an electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla and mix well. Add the flour and baking soda and mix until just combined. Stir in the chocolate chips and pecans. Press the cookie dough into the prepared pan, spreading it evenly. Bake for 25-30 minutes or until golden brown and the center is set. Remove from oven. Let it cool in the pan on a wire rack for 1 hour.

Reduce the oven temperature to 325 F. Using the foil, lift the cookies out of the pan. Cut the square in half, and then cut each half into twelve 3/4 inch cookies. Lay the cookies cut side down on an un-greased cookie sheet. Bake for 20-25 minutes or until crisp, turning carefully halfway through the baking time. Remove from oven. Turn off the oven. Cool completely on the cookie sheet.

In a microwave safe bowl, microwave 2/3 of the chopped chocolate with the butter at 50% power in 30 second increments. Stir after each 30 seconds until chocolate is fully melted. Add the last third of the chopped chocolate and stir until it is fully melted. Dip one side of each cookie in the melted chocolate and lay it on a piece of wax paper to allow the chocolate to set.

Cookies will keep well in an airtight container at room temperature for one week, or freeze for up to 3 months.

Adapted from Better Homes and Gardens.