Chocolate Turtle Cookies
Ready In: 44 mins
Yields: 24 cookies, about
Ingredients
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons instant espresso powder (I grind coffee beans in the coffee grinder)
- 2 teaspoons pure vanilla extract
- 12 ounces semisweet chocolate, coarsely chopped
- 4 ounces unsweetened chocolate, coarsely chopped
- 1⁄4 cup unsalted butter, cut into 4 pieces
- 1 1⁄2 cups granulated sugar, divided
- 4 large eggs, lightly beaten (at room temperature)
- 2 cups coarsely chopped walnuts (or pecans)
- 12 ounces about 2 cups semi-sweet chocolate chips
- 2 cups pecan halves, for decoration
Directions
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper or aluminum foil.
- In a medium bowl, stir together the flour, baking powder, and salt.
- In a small cup, dissolve the espresso powder in the vanilla extract.
- In the top of a double boiler over hot, but not simmering water, melt the coarsely chopped chocolates with the butter, stirring frequently until smooth.
- Transfer the chocolate mixture to a large bowl. Using a wire whisk, stir in 1/2 cup of the sugar. Gradually stir in the eggs. Mix in the remaining 1 cup of sugar and the espresso/vanilla mixture. Stir in the flour mixture. Stir in the chopped nuts and chocolate chips.
- Using a 1/4 cup measuring cup, drop the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Insert 5 pecan halves around the bottom of each cookie to represent the "turtle's" 4 legs and head.
- Bake the cookies, 1 baking sheet at a time, for 10-12 minutes, or until the cookie's tops start to crack. Do not overbake; the cookies should be soft and fudgy.
- Cool the cookies on the sheets, set on a wire rack.
- Store in an airtight container for up to 5 days. These cookies freeze well.
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