|From Adriana Baking|
Another chocolate cookie recipe?
Yep, that’s right. But I have an excuse: these are really good.
They’re pretty different than the Flourless Fudge Cookies, and maybe not as good.
But don’t let that turn you off!
They’re not as good for my tastes, but that doesn’t mean they are bad, or not as good for your tastes.
These are more filling, and they have flour and whole eggs in them, including melted chocolate. They’re the thick, substantial kind of cookie.
But they’re just as easy to make as the Flourless Fudge Cookies.
They don’t have cocoa powder, which makes them slightly less chocolaty.
I added pecans and apricots to them, but you can add anything you like. Next time, I won’t add the apricots; they were out of place and did not add anything except for extra chew.
The recipe is from Joy The Baker, adapted from King Arthur Flour.
8 ounces good quality bittersweet chocolate , 60%-72%(chopped or in chips)
3 Tablespoons (1 1/2 ounces) butter
1 cup sugar
3 large eggs
1 teaspoon espresso powder
1 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoons salt
1 cup chocolate chips
1 cup chopped pecans or walnuts
3/4 cup dried apricots
In a double boiler, or in the microwave, gently melt together the chocolate and butter.
To avoid heating the chocolate too much and possibly burning it, the best method is to heat till the butter is melted and the chocolate has partially melted, then remove from the heat. Stir until all the chocolate melts.
In a separate bowl, beat together the sugar and eggs till they’re thoroughly combined. You don’t need a mixer, just do it in a medium sized bowl with a wooden spoon.
Add the melted chocolate mixture, then stir in the remaining ingredients, including the chocolate chips,pecans and apricots, if you’re using them.
Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) two baking sheets, three if you have them.
Drop the cookie dough by the tablespoonful (about the size of a small ping pong ball) onto the prepared baking sheets. A tablespoon cookie scoop makes this task extremely simple. Leave about 2″ between the dough balls, as they’ll spread as they bake. Like with the Flourless Fudge Cookies, I first tested one cookie to see if I needed to add more flour. I did, and added about an 1/8 or cup (or more), extra.
Bake the cookies for 11 to 12 minutes, until their tops are shiny and cracked. They won’t crack until the very end, so keep a close eye on them; when they’re cracked all the way across the top surface, they’re done.
The point is, you want these baked all the way through, but just barely; additional baking makes them more crisp rather than chewy. Remove the cookies from the oven. Wait 5 minutes then transfer the cookies to a wire rack to cool.
Sorry about the picture, the lighting is pretty bad.
They don’t really look that gross. 🙂