Chocolate Extremes (Double Chocolate Cookies)
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 9ounces bittersweet chocolate, preferably Valrhona, finely chopped, plus 6 ounces cut into ¼ to ½-inch chunks
- 6tablespoons unsalted butter
- 1tablespoon brewed espresso
- 2large eggs, at room temperature
- 7tablespoons sugar
- 1½teaspoons vanilla extract
- 7tablespoons sifted cake flour
- 1teaspoon baking powder
- 2cups coarsely chopped pecans
Nutritional analysis per serving (18 servings)
226 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 3 grams protein; 30 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. In the top of a double boiler set over simmering water, combine the finely chopped bittersweet chocolate, butter and espresso. Stir occasionally until smooth. Set aside to cool slightly.
- Step 2
Meanwhile, in the bowl of an electric mixer, combine eggs and sugar and whip until the mixture is light in color and increases substantially in volume, about 10 minutes. Beat in the vanilla extract. Stir in the melted chocolate. In a separate bowl, whisk together the flour and baking powder and fold them into the chocolate mixture until just combined. Fold in the pecans and chocolate chunks.
- Step 3
Line two cookie sheets with parchment paper. Drop the batter by heaping tablespoons onto the paper, leaving about 2 inches between each. Bake until the cookies are slightly puffed and cracked on the outside but gooey inside, about 10 to 14 minutes. Cool on the cookie sheets.
Private Notes
Comments
These cookies are lethally delicious. Not as time consuming as their creator, Wendy London, (not credited here) would have you believe. There is no need to chop up the nine ounces of chocolate in tiny bits to melt. Just throw big pieces into the double boiler and heat will do the rest. Nor do you have to apply a ruler to be sure you've chopped the 6 ounces into 1/2" chunks. Just eyeball it, and so what if they're smaller. The recipe makes way more than 18.
These cookies are really something special. Super good, uber-chocolatey. A shiny, crackly surface yields to a tender, brownie-like center. I used a combination of bittersweet, semisweet and milk chocolate b/c that's what I had in my pantry, and they were a big hit with the NYT Cooking staff.
Oh, lordy! Delicious and not cloyingly sweet. I made them with a gluten-free flour, as is my habit, and they were splendid. I did pinch some grains of salt on the top, and thought that added a lot to the flavor. I was lucky to have given away a dozen of these as Valentine's gifts, or else I'd have scarfed them all. Every recipient raved.
I never buy cake flour, but when a recipe specifies it I throw back 2 T of regular flour back and substitute 2 T cornstarch. But in making these cookies, I have found that regular flour, unsifted, works fine. Instant coffee also works fine. No need for espresso. Anf there is no need to beat the eggs and sugar a full 10 minutes. Five is plenty (at high speed) to double the volume of the eggs and sugar.
Hm, this made a dry dough rather than a batter. I used sifted AP flour, didn’t have cake flour or cornstarch. I added more 3x espresso to loosen it up a bit, I was still able to scoop with a #40. I used Amazon brand bittersweet chocolate melted in the microwave—double boiler is needlessly fussy. My mod made 20 ~palm sized cookies. Not ethereal but very tasty!
Can these cookies be baked and then frozen?
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