TasteBuds

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Bittersweet Chocolate Decadence Cookie

Made by Kathy

 

recipe from Alice Medrich (chocolate expert)

1/4 cup all purpose flour - do not add more
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 oz bittersweet chocolate, I used Ghiradelli Bittersweet Cacao Chocolate Chips
2 tablespoons butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
2 cups pecans, chopped (or walnuts)
6 ounces semi sweet chocolate chips

Preheat oven to 350 degrees. Mix together flour, baking powder and salt and set aside.

Melt 8 oz of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.

In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. **Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts. (**I let the eggs sit on the counter 30" before beginning. Then you can avoid the heating eggs step. You just don't want to add something really cold to warm chocolate or it will seize up.)

Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks barely dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove pan to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!

* Be careful not to overcook these cookies. Remove them slightly underdone.