- 5
Ingredients
- 1/4 cup unsalted butter
- 12 ounces bittersweet chocolate, chopped
- 3 large eggs at room temperature
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces chopped pecans
Preparation
Step 1
Preheat the oven to 350 degrees.
In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on medium-high speed to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine.
Sift the flour, baking powder and salt together. Stir the flour mixture and the nuts into the batter, then let the batter rest for 5 minutes. Spoon the batter into a pastry bag fitted with a large plain tip. For each cookie, pipe 1 tablespoon of batter onto a lined baking sheet.
Bake the cookies until they are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. the creacks should be moist but not wet. Let the cookies cool on a rack.
NOTE: The cookies do not spread much during baking.