These are deliciously unique cookies. With just 1/4 cup of flour in the entire batch, the bulk of the cookie is richly packed with chocolate and walnuts (pecans can also be substituted). I knew that my husband would be happy to see these, since he loves walnuts in his cookies and they aren't always my favorite. I'm happy to say that I loved these, walnuts and all.
Bittersweet Chocolate Decadence Cookie
recipe from Alice Medrich via Chef Dennis
1/4 cup all purpose flour - do not add more than this, you will not need it
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
8 ounces bittersweet chocolate, I used Ghiradelli Bittersweet Dark Chocolate Chips
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla
2 cups walnuts or pecans, chopped
6 ounces semi sweet chocolate chips
Preheat the oven to 350 degrees. Mix together flour, baking powder and salt and set aside. Melt 8 ounces of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.
In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts.
Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!
* Be careful not to overcook these cookies. I let one batch go a little too long and they were not nearly as amazing.
Click here for printable recipe