It’s cookie time! These are intensely chocolate, a recipe from foodnetwork.com.
6 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
2 tsp instant espresso powder (I used Pero)
1/4 cup plus 2 tablespoons flour
1/4 tsp baking powder
1/4 tsp salt
3/4 stick (6 Tbl) unsalted butter, slightly softened
1/2 cup sugar
1/4 cup brown sugar
2 tsp vanilla
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips
Preheat oven to 350°. Line baking sheets with silpat or parchment paper and set aside. Place bittersweet and unsweetened chocolate and espresso powder in medium bowl and place over double boiler and melt, whisking occasionally, until smooth. Sift together flour, baking powder and salt in small bowl, and set aside. In large bowl with electric mixer, beat butter, sugar and brown sugar. Add eggs, one at a time, then the vanilla, and beat on high speed for 1 minute. On low speed beat in melted chocolate mixture until just combined. Fold in flour mixture until just combined. Stir in pecans and chips. The batter will be soft. Cover and refrigerate until firm, at least 30 minutes. Using small scoop (about 1” diameter), scoop batter onto prepared baking sheets. Bake for 8 to 10 minutes. Cool on baking sheets for 2 minutes, then remove to rack to cool 5 minutes longer.
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