H-E-L-L-O… CHOCOLATE LOVER’S there is no other way to describe these cookies than “sinfully delicious“! I think I ate 6 the day I made them or something like that. These cookies are moist and chewy with a rich chocolate taste and a nice crunch from the nuts. If you love chocolate and you and need a fix, this is the ultimate cookie for you. I adapted the recipe from Ghirardelli’s Chocolate Cookbook that I bought on my trip to Disney World, so far it’s my favorite trinket from the trip, sorry Mickey. I made these cookies for my mom’s birthday upon her request and we were in chocolate heaven, she said they were better than any cake. I saved a dozen for her to take home to Calif. and she forgot them in my freezer and was so disappointed. Now, I have to make more (darn) and send them home with my sister who is now visiting me. Anyway do not delay on making these ultimate dark chocolate cookies because you will love them and me for sharing them with you.
Ultimate Dark Chocolate Chip Cookies
2 cups 60% Cacao bittersweet chocolate chips
6 T. unsalted butter
3 large eggs
1 cup sugar
1/3 cup all purpose flour
1/2 tsp. baking powder
2 cups semi-sweet chocolate chips
1 cup of chopped pecans
Step 1: In a microwave safe bowl melt butter and bitter sweet chocolate chips together on 50% power, checking every 30 seconds stirring until melted. If you prefer melt over a double boiler.
Step 2: In a large bowl beat eggs and sugar with electric mixer until thick. Stir in the melted chocolate.
Step 3: In small bowl stir the flour and baking powder together then add to the chocolate mixture and stir until mixed. Add nuts and 2 cups of chocolate chips and stir well.
Step 4: Refrigerate dough for about an hour, do not skip this step.
Step 5: Pre-heat oven to 375 degrees
Step 6: With a tablespoon or a cookie scoop take out some dough and form into a ball. Put balls onto Silpat which is a rubber baking sheet that lays on top of cookie sheet or parchment paper so the cookies do not stick.
Step 7: Bake for 12-14 minutes until a shiny crust forms on outside of cookie but the inside is soft. Cool for 5 min. then with a metal spatula take off cookie sheet and cool on rack. Repeat with remainder of dough.
Makes: 2 dozen large cookies or 4 dozen small