Tuesday, June 1, 2010

Chocolate "Wow" Cookies



Appropriately named, these cookies are insanely rich, decadent and delicious.  If you've ever purchased a super dark chocolate-chocolate-chip cookie from a bakery or cafe and wondered "how do they get this so rich and delicious", prepare to find out.  This recipe comes from the best cookbook I've ever owned: "The All New Good Housekeeping Cook Book" (suck it, Martha).

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Prep: 20 minutes   Bake: 15 minutes per batch


Ingredients:
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 squares (6 ounces) semisweet chocolate, chopped (I used what I had in the house, which was a semi-sweet rasperry truffle bar and a Trader Joe's 73% Dark Chocolate Bar)
- 1/2 cup butter or margarine (1 stick)
- 2 large eggs
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 cups pecans (8 ounces), chopped - (I substituted Trader Joe's Cinnamon-Sugar Coated Almonds, coarsely chopped...These are seriously addictive)
- 1 package (6 ounces) semisweet chocolate chips (1 cup)

Trader Joe's Cinnamon Almonds

Directions:
1/ Preheat oven to 325 degrees F.  Grease two large cookie sheets.  In small bowl, combine flour, cocoa, baking powder, and slat.

2/ In heavy 2-quart saucepan, melt chocolate and butter over low heat, stirring frequently, until smooth.  Remove from heat and cool.

3/ In large bowl, with mixer at medium speed, beat eggs and sugar until light and lemon colored, about 2 minutes, frequently scraping bowl with rubber spatula.  Reduce speed to low.  Add cooled chocolate mixture, flour mixture, and vanilla; beat just until blended.  Increase speed to medium; beat 2 minutes.  With wooden spoon, stir in pecans (almonds) and chocolate chips.


4/ Drop batter by rounded teaspoons, 2 inches apart, on prepared cookie sheets.  With small metal spatula, spread batter into 2-inch rounds.


Bake until tops are shiny and cracked, about 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.  Cool 10 minutes on cookie sheet.  With wide spatula, transfer cookies to wire racks to cool completely.

5/ Repeat with remaining batter.  Makes about 48 cookies.

Each cookie: About 102 calories, 1g protein, 9g carbohydrate, 7g total fat (3g saturated), 14mg cholesterol, 45mg sodium

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