Prep 45 mins
Cook 8 mins
Wonderful bites of fudgy chocolate cookies!
- 3⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 3 unsweetened chocolate squares, chopped
- 3 tablespoons butter
- 1⁄2 teaspoon vanilla
- 1 cup sugar
- 3 large eggs
- 1⁄2 cup pecans
- Combine flour, baking powder and salt. Set aside.
- Melt 1 cup of semi-sweet chips, unsweetened chocolate and butter in microwave.
- Let cool slightly.
- Beat sugar and eggs until thick and creamy.
- Mix in melted chocolate and vanilla.
- Stir in flour until just mixed.
- Fold in remaining semi-sweet chips and pecans.
- Chill 30 mins.
- Drop by rounded tablespoon fulls on to ungreased cookie sheet.
- Bake at 350 for 8 mins or until tops are cracked and shiny.
- Cool 3-5 mins and remove to wire racks to cool.
I am not going to rate this since I had a few problems while making it and not sure if they turned out the way it's supposed to turn out but having said that, they tasted FABULOUS! I made the batter as mentioned but used almonds instead of pecan (I'd checked with Shy617 before making the change), and put it in the fridge to chill for the said time. But inspite of that, I found the batter too thin and just to check it out I made 4 cookies and as I suspected, the batter was too thin (as soon I dropped a spoonful onto the tray, the batter started to spread out) but I put it in the oven anyway and 8 mins later I got 4 flat pancakes and they were stuck to the parchment paper even after they had cooled down (I always use parchment paper for baking)... they were soft and cake-y but sure did taste yummy! I checked out other recipes (they were under crinkle instead of crackles) and I found that the flour quantity in the other recipes was double the amount stated in this recipe. So I added in about 1/2 cup extra flour and gave it a stir and put it back into the fridge for a couple of hours. This time it was easier to shape into balls and I took them out of the oven after 8 mins but there were still no cracks, just a bit wrinkled. And even after cooling, I found the cookies were again stuck to the parchment paper. The 2nd batch, I rolled them into icing sugar and these turned out better. Didn't stick, but no cracks yet.. just wrinkles, that's why it had the 'cracked' look. But they ALL tasted GORGEOUS! I had to hide them away from DD and DH since they couldn't stop munching on them! I was expecting a crusty outside and a fudgey inside, a cross between a cookie and a brownie, cake like but lightly crisp on the outside and I thought they would firm up once cool but they didn't. They had a cake like texture, but the outside wasn't crisp either. But, I liked the crunch of the almonds, which I thought was a very nice addition. I shall make it again and add the additional amount of flour right at the beginning, see how it turns out. I am not giving up just yet! Made for PAC Spring '08.