Choco-riffic recipe #5
I decided to get back on the chocolate train.
It's been over 2 months since I completed one of the 6 promised recipes. So, last night when E2 came over and brought The Devil Wears Prada, it seemed like a perfect opportunity.
These cookies are good. But they are also crumbly and they make a huge mess in the kitchen. Honestly, I can't imagine making them again. These cookies, with all of their chocolate, are in the same category as brownies, which are easier to make and store and if made properly taste better. So, I'd rather have brownies. Is that so wrong?
Double Chocolate Cookies
(modified from "The Best of Fine Cooking: Chocolate 2006")
-5 oz. unsweetened chocolate, chopped.
-1/2 bittersweet chocolate, coarsely chopped (I used bittersweet chips, which I know you aren't supposed to do because the stuff they put in 'em to make 'em keep their shape makes 'em sub-par for melting, but I did it anyways!)
-1/4 cup unsalted butter,cut into 4 pieces (Turns out the original recipe called for 1/2 cup, but I used less. They were extra sticky on the cookie sheet. My unintentional fat reduction could be part of the cause of the messiness...)
-4 large eggs
-1 1/2 C sugar
-1/4 t. vanilla extract
-2.5 oz (heaping 1/2 cup or so) all-purpose flour
-1/2 t. baking powder
-5 oz. pecans, broken into pieces
1. Melt the unsweetened chocolate, the butter, and 4 oz. of the bittersweet chocolate in a saucepan. Remove from heat to cool.
2. Whip the eggs and sugar with a whisk attachment 'til thick & light (about 10 minutes on medium w/kitchenaid.)
3. On low speed, add the melted chocolate and vanilla and mix 'til well-blended.
4. Fold in flour, baking powder, remaining bittersweet chocolate and walnuts.
5. Freeze for approximately an hour. Preheat oven for 350F.
6. Using teaspoons, drop cookies 3 inches apart. If you use tablespoons, give 'em 4 inches.
7. Bake until cracked on top (approx 15 minutes).
8. Let cookies cool on the sheet for 1 minute before transferring to a rack to cool.