Lots of chocolate and loads of pecans make these scrumptious drop cookies doubly decadent!
(Total time will vary; cook or bake time is per batch.)
To toast pecans, bake in an ungreased shallow pan in a 350°F oven for 6 to 10 minutes, stirring occasionally, until light brown.
Measure flour and granulated sugar by spooning it lightly into a dry-ingredient measuring cup, then leveling it off with the straight edge of a spatula or knife. Pack brown sugar into the cup before leveling.
Stack two or three cookies and wrap in plastic wrap or cellophane, then tie with a ribbon for a festive lunch-box treat.
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