Triple-threat chocolate cookies
Source of Recipe
Aunt Saunny
1 cup pecan halves (3 ounces)
1 cup walnut halves (3 ounces)
1/2 pound bittersweet or semisweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter
3 large eggs
1 cup sugar
2 1/2 teaspoons pure vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips (9 ounces)
1. Preheat the oven to 350. Line serveral cookie sheets with
parchment paper. Spread the pecans and walnuts on a rimmed baking
sheet and bkae for about 8 minutes, or unti lightly browned and
fragrant. Let cool completely, then coarsely chop the nuts.
2. In a saucepan, melt the bittersweet and unsweetened chocolate with
the butter over low heat, stirring constantly. Remove from the heat
and let cool.
3. In a medium bowl, using an electric mixer, beat the eggs and sugar
until fluffy. Add the vanilla and melted chocolate and beat until
thick and glossy. In a small bowl, whisk the flour with the baking
powder and salt; add to the chocolate mixture and beat until blended.
Fold in the nuts and chocolate chips. Let the dough rest for 20
minutes.
4. Scoop up 2 tablespoons of the dough per cookie and mound 3 inches
apart on the prepared sheets. Lightly moisten your hands and flatten
the mounds slightly. Bake for 12 to 15 minutes, or until the cookies
are slightly firm and the tops are cracked and glossy. Slide the
paper onto racks and let the cookies cool for 10 minutes. Remove the
cookies from the paper and let cool completely on the racks. Repeat
with the remaining cookie dough, reusing the parchment paper.
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