Fooddays Chewy Deep Dark Chocolate Cookies
Makes 5 to 6 dozen
These are similar to the Black Angus Cookies from the now-defunct Ron Paul Charcuterie -- very chocolaty, gooey on the inside, crusty on the edges -- but our version makes smaller cookies suitable for holiday platters.
- 1pound1 pound bitter-sweet chocolate, chopped (31/3 cups)
- 3/4cup3/4 cup unsalted butter (11/2 sticks; not margarine)
- 1/2cup1/2 cup all-purpose flour
- 1/2teaspoon1/2 teaspoon baking powder
- 1/4teaspoon1/4 teaspoon salt
- 44 eggs
- 11/2cups11/2 cups granulated sugar
- 11/2tablespoons11/2 tablespoons instant espresso powder
- 11/2tablespoons11/2 tablespoons vanilla
- 11/2cups11/2 cups toasted and coarsely chopped pecans (1/3 pound; see note)
- 2cups2 cups semisweet chocolate chips (12 ounces)
Adapted from oregonlive.com
Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.
In top of a double boiler over hot water, place chocolate and butter and heat until melted, stirring occasionally; set aside.
In a medium bowl, sift together the flour, baking powder and salt; set aside.
In a large bowl, combine eggs, sugar, espresso powder and vanilla. Beat with a wooden spoon, or the paddle attachment of a stand mixer, until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.
Drop dough in 2-tablespoon portions (or use No. 50 scoop), 2 inches apart onto the prepared baking sheet. Bake 11 to 13 minutes, until cookies are still shiny but are beginning to set in the center. Do not over bake. Remove immediately to wire racks to cool.
Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Or, spread on baking sheet and bake in 375-degree oven for 5 to 8 minutes or until brown. Or, spread nuts on a paper plate or in a microwave-safe pie pan. Microwave on high for 1 to 2 minutes or until golden brown, stirring once.