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This recipe is part of Alice Medrich's Cookies and Brownies.

Chocolate Decadence Cookies

Chocolate Decadence Cookies

Chocolate Decadence cookies are another brownie-cum-flourless cookie offering that's loaded with nuts, chocolate chips and chocolate chunks. There are some notable differences between this and Robert's Chocolate Cookies when they're baked, even though on the surface they may appear very similar.

A few notes about this recipe:

  • The dough is wet like brownie batter. I had to wrap it and freeze it before I could bake with it because it was so loose.
  • The surface of these turn really shiny while baking and it's hard to tell when they're done. Watch your timer for these, because they overbake easily and can dry out.
  • The recipe calls for walnuts or pecans, and I chose the pecans. If you like a strong pecan flavor, you can choose to toast them before adding them to the batter, but they run the risk of scorching if they are too exposed when baked as part of the cookie.


Chocolate Decadence Cookies
2 large eggs
1/2 c sugar
1 tsp vanilla extract
1/4 c AP flour
1/4 tsp baking powder
1/8 tsp salt
8 oz bittersweet or semisweet chocolate, coarsely chopped
2 T unsalted butter
2 c walnuts or pecans, coarsely chopped or left in large pieces
6 oz semisweet chocolate chips

Equipment
2 cookie sheets, lined with parchment paper or greased

  1. Preheat the oven to 350F if you plan to bake the cookies immediately after mixing, otherwise wait until you are ready to bake. Position racks in the upper and lower thirds of the oven.
  2. Whisk the eggs with the sugar and vanilla in a small bowl to combine thoroughly. Set the bowl in a larger bowl of hot tap water while preparing the rest of the ingredients.
  3. Combine the flour, baking powder, and salt in another small bowl and mix thoroughly together with a whisk or fork.
  4. Put the chopped chocolate (not the chips) and the butter in a large heatproof bowl in a skillet of barely simmering water. Stir frequently until melted and smooth. Or microwave on medium power for 2 - 2+1/2 minutes, stirring once or twice, or until the chocolate is melted. Remove from the heat. Chocolate should be warm, not hot.
  5. Add the egg mixture to the chocolate, stirring just until thoroughly combined.
  6. Stir in the flour mixture, then the nuts and chocolate chips.
  7. To bake cookies immediately: Scoop slightly rounded tablespoons or batter and place them 1+1/2" apart on the cookie sheets. Bake for 10 - 12 minutes, or until the surface of the cookie looks dry and set and the centers are still gooey.
  8. To bake the cookies later: Tear off 2 sheets of aluminum foil about 16" long. Scrape half of the dough down the center of 1 sheet of foil, forming a strip of dough about 10" long. Bring up the sides of the sheet to shape the dough into an 11 x 1+1/2" log. Repeat with the second sheet. If the batter is too soft to hold a log shape, let it rest for a couple of minutes to firm up. Refrigerate the logs until firm, 30 - 60 minutes or up to 2 days (the dough may be frozen up to 2 months).
    When ready to bake, preheat the oven and position the racks as described above. Cut each log into slices 3/4" thick and place them 1+1/2" apart on the cookie sheets. Bake for 12 - 14 minutes, or until the surfaces are dry and cracked and the centers are still gooey. Rotate the sheets from back to front and top to bottom halfway through the baking time to ensure even baking.
  9. Slide the parchment sheet onto cooling racks or use a metal pancake turner to transfer cookies from the pan to the racks. Cool completely before storing or stacking.

Yield
Makes 30 2+1/2" cookies

Storage
May be stored in a tightly sealed container for 2 to 3 days

Source
This recipe comes from Alice Medrich's Cookies and Brownies, and is available on Purple House Dirt with permission from the author.