Chocolate Decadence Cookies
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | ~10 min @ 350 |
| Source | The Great Minnesota Cookie Book by Lee Svitak Dean and Rick Nelson (pg 19) |
| Yield / serves | ~2 dozen |
| Rating | (unrated) |
Ingredients
- 2 eggs
- 1/2 c sugar
- 1 t vanilla
- 1/4 c flour
- 1/4 t baking powder
- 1/8 t salt
- 8 oz bittersweet chocolate, coarsely chopped (i.e. Ghirardelli's 60% cacao bittersweet)
- 2 T unsalted butter
- 1 1/2 c coarsely chopped walnuts or other nuts (toasted, if desired)
- 6 oz semisweet chocolate chips
Preparation
Preheat the oven to 350 and line the baking sheets with parchment paper. In a small bowl, whisk together the eggs, sugar, and vanilla. Set the bowl in a larger bowl of hot tap water.
In a small bowl, whisk together the flour, baking powder, and salt, and reserve.
In a double boiler over gently simmering water (or in a bowl in a microwave oven), combine the bittersweet chocolate and butter, and stir until melted and smooth. Remove from heat and stir in the egg mixture until thoroughly combined. Stir in the flour mixture. Stir in the nuts and chocolate chips.
Drop slightly rounded tablespoons of the dough 2 inches apart on the prepared baking sheets and bake until the surface looks dry and the centers are still gooey, about 10 minutes. Do not overbake. Remove the cookies from the oven and cool for 2 minutes before transferring them to a wire rack to cool completely.
