As I and my neighbor were exchanging cookies in the spirit of the season, we noticed that we both had cookies that looked alike. Mine were the Ron Paul Black Angus Cookies and hers were the Black Truffle Chocolate Pecan Cookies. I asked her for the recipe so I could see what the differences were. It is my pleasure to tell you that there are only minor differences in the recipes.
One very eerie thing about the two recipes is that they were both published by the Oregonian FOODday section on December 5th. The Black Angus on December 5, 2006 and this recipe on December 5, 2013- seven years later.
If you are really interested in this exact recipe, here is the pointer:
Black Truffle Chocolate Pecan Cookies
Since so much of the recipes are identical I am choosing to only publish the differences.
Black ruffle Chocolate Pecan Cookies
From Catherine Buford, Daily Cafe at Rejuvenation, Portland
If you like chocolate with your chocolate, these cookies are for you. Former FOODday est Kitchen director Linda Faus says they’re “slightly crisp on the outside and pure chocolate and pecan goodness on the inside”
Ingredient (differences from Black Angus)
- Instead of 3/4 cup unsalted butter (1 1/2 sticks) use 11 Tablespoons (1 stick 3 Tablespoons)
- Instead of 1/4 teaspoon salt, use Pinch salt.
- Instead of 1 1/2 cup toasted and coarsely chopped pecans use 1 1/4 cup coarsely chopped pecans- no toasting.
There are no changes to the instructions before the dropping of the dough to form the cookies.
- Instead of dropping 2-Tablespoon portions drop heaping Tablespoonfuls. Instead of baking 11 t0 13 minutes, bake 12 to 15 minutes.
My neighbor says that she differed from the recipe by toasting the pecans and not using as much bittersweet chocolate.
I was astonished to find that most of the recipe is word for word the same as the Black Angus recipe. But what can I say. I think the credit goes back to Ron Paul, and Catherine Buford should have only noted that she was making small changes to the recipe.