Double Chocolate Cookie

By MarieR

Ingredients

• 5 ounces sweet chocolate squares broken up
• 1/2 cup dark brown sugar packed
• 1/2 cup sugar
• 1/2 cup (1 stick; 4-ounces) unsalted butter, cut into 4 pieces room temperature
• 1 large egg
• 2 teaspoons vanilla
• 1 cup less 2 tbls. all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 6 ounces (1 small package) semisweet chocolate chips
• 1/2 cup pecan halves or pieces (toasted) optional

Details

Servings 1

Preparation

Step 1

Recipe note-This old fashioned-style cookie is crisp on the outside and fudgy within.

Position rack in center of oven and preheat oven to 350 degrees F.
Using food processor:
Steel Knife: Combine chocolate and sugars in work bowl and chop using 6 on/off turns, then process until chocolate is as fine as sugar, about 1 minute, stopping as necessary to scrape down sides and cover of work bowl. Add butter and blend 30 seconds. Add egg and vanilla and blend 1 minute, stopping as necessary to scrape down sides and cover of work bowl. Add flour, baking soda and salt. Top with chocolate chips and pecans and mix using 2 on/off turns. Run spatula around inside work bowl to loosen mixture. Blend again using 2 on/off turns.
Drop batter by slightly rounded tablespoons onto ungreased baking sheet, spacing 1 1/2- inch apart.
Bake 10 minutes.
Cool 3 minutes on baking sheet. Transfer to racks to cool completely.