As I was going through The Pastry Queen cookbook, I knew that I wanted to make these cookies right away. I decided to make these on a night when I needed to make a dessert, but didn’t have time to go through a bunch of fussy steps. These cookies looked easy enough, so I decided to make them. I thought it was interesting that they contained so little flour and not a huge amount of butter, so I was curious to find out what the texture would be like. These were so nice and chocolaty (I tasted the batter before adding the flour) , since the small amount of flour allowed the chocolate to come out. I also liked the way these contained melted chocolate and not cocoa powder. I think it creates a richer, more genuine chocolate flavor. These cookies have almost a flourless chocolate cake or a brownie texture to them. If you are looking for a rich, dense, chocolaty cookie, this is it!
Triple Threat Chocolate Cookies
Source: The Pastry Queen by Rebecca Rather
1 cup chopped pecans
1 cup chopped walnuts
6 tablespoons unsalted butter
8 ounces bittersweet chocolate, coarsely chopped
3 ounces unsweetened chocolate, coarsely chopped
3 large eggs
1 cup sugar
1 tablespoons vanilla extract
1/3 cup all purpose flour
¼ tsp baking powder
¼ tsp salt
1 ½ cups semisweet or milk chocolate chips
Preheat the oven to 350F. Arrange the pecans and walnuts on a baking sheet in a single layer and toast for 7 to 9 minutes until golden brown. Cool the nuts completely.
Grease baking pan generously with butter or cooking spray.
Melt the butter, bittersweet chocolate, and unsweetened chocolate in a small saucepan set over low heat. Stir occasionally, watching carefully to make sure the chocolate does not burn. Remove the pan from the heat to cool.
Using a mixer fitted with a paddle attachment, beat the eggs and sugar in a large bowl on medium speed for about 3 minutes, until fluffy. Add the vanilla and melted chocolate. Beat on medium speed about 2 minutes, until the dough is thick and glossy. Add the flour, baking powder, and salt to the chocolate mixture, stirring just until incorporated. Stir in the nuts and chocolate chips. Let the dough rest for 20 minutes, which makes it easier to scoop.
Use a 1 ¾ inch diameter scoop to drop spoonfuls of dough on the prepared baking sheets, spacing them at least 1 ½ inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough(no need to press hard, just press out the hump) Bake for 10-12 minutes, until the tops begin to crack and look glossy. Cool the cookies for 10 minutes before removing them from the baking sheets.