Snack: Crisp Cocoa-Pecan Cookies

Recipe by /contributors/alice-medrich Crispy, oversize cookies with a hint of butterscotch flavor.

This recipe includes fertility superfoods such as:

Nuts, Walnuts

Health and fertility benefits of Crisp Cocoa-Pecan Cookies

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 1/3 cups all purpose flour
3 tablespoons natural unsweetened cocoa powder (scooped into measuring spoon, then leveled)
1/2 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled
1/3 cup (packed) golden brown sugar
1/3 cup sugar
2 tablespoons plus 2 teaspoons light corn syrup
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts
1/2 cup bittersweet chocolate chips

Instructions

Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325 °F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.

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