Fred’s Chocolate-Pecan Cookies
Updated April 8, 2020
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces semisweet chocolate
- 3ounces unsweetened chocolate
- 6tablespoons unsalted butter
- 3eggs
- 1cup/200 grams granulated sugar
- 1teaspoon vanilla extract
- 1teaspoon kosher salt
- 1teaspoon baking powder
- 4tablespoons/30 grams all-purpose flour
- 1cup chocolate chips
- 1cup pecans, coarsely chopped
Nutritional analysis per serving (60 servings)
87 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 1 gram protein; 43 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. Melt the semisweet and unsweetened chocolates and butter in a double boiler and cool slightly.
- Step 2
In a separate bowl, whip the eggs until frothy. Add the sugar and continue whisking until the mixture thickens and pales. Add the vanilla and whisk. Whisk in the chocolate mixture to combine.
- Step 3
In another bowl, combine the salt, baking powder and flour. Fold the chocolate mixture into the flour mixture, stirring to combine well. Stir in the chocolate chips and pecans.
- Step 4
Drop the cookies from a 1 tablespoon measure onto a parchment-lined baking sheet and bake for 10 to 15 minutes until lightly set. Remove the cookies and cool on a rack.
Private Notes
Comments
Agreed! Definitely five stars. The batter is unorthodox, but trust that the pastry chef has fine tuned this recipe. Brownie style batter that creates an unforgettable finished; subliminal cookies. With a glossy, smoothness to them, don't forget to add the salt flakes on top. Add a little more flour if you wish, but please resist from adding 3 cups of flour. . . .
Here's what I think: when you wisk the eggs and sugar together until mixture "thickens and pales", you really have to put your mixer speed up pretty high (you'll see "ribbons" forming in the mixture, which means it's getting thick). This takes several minutes. Then it will get even thicker as you add the rest of the ingredients. 4 Tablespoons of flour worked for me.
When I first mixed up the batter as directed (with 4 Tbsp of flour), it seemed far too liquid to dish out onto cookie sheets. I sat down with my computer to read the comments, and when I got back to my bowl, the batter was no longer liquid--it was proper cookie dough for dishing onto parchment. So my advice is to rest the batter for a few minutes before scooping it out. In my experience, every other detail in the recipe was spot on, including the parchment (ungreased). I will make these again!
Thank goodness for other comments! Agree this recipe is amazing but I think the winning technique is to make sure you whip the eggs and sugar until ribbons form, and let the batter rest even a few minutes and it will firm up. I think it’s because the chocolate cools. Oh and make sure the chocolate is cooled enough before adding to the butter/sugar. Will make again!
I've made these several times and they are perfect as written. Some tips for technique though are to whip the eggs to basically soft peaks, let the batter rest until it firms up, and I like adding raisins because they give them a nice fruity dimension.
Followed recipe as written (without salt on top), and had no issues. Was able to reuse parchment sheets without a problem; let cookies sit on sheet for five minutes out of the oven before moving to cooling rack. Very intense chocolate. A bit too intense for this milk chocolate fan, in fact.
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