Bittersweet Decadence Cookies Alice Medrich Recipes

BITTERSWEET DECADENCE COOKIES (ALICE MEDRICH)

BITTERSWEET DECADENCE COOKIES (ALICE MEDRICH) image

Number Of Ingredients 10

Ingredients

● 1/4 cup all-purpose flour
● 1/4 tsp baking powder
● 1/8 tsp salt
● 8 ounces bittersweet or semisweet chocolate, coarsely chopped
● 2 tbsp unsalted butter
● 2 large eggs
● 1/2 cup sugar
● 1 tsp vanilla extract
● 2 cups walnuts or pecans, optional
● 6 ounces bittersweet or semisweet chocolate, chopped in to chunks

Steps:

Directions: Position the racks in the upper and lower thirds of the oven and preheat the oven to 350℉. Line two cookie sheets with parchment or wax paper. In a small bowl, mix the flour, baking powder, and salt together thoroughly. Set aside. Place the 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. Remove the chocolate from the skillet and set it aside. Leave the heat on under the skillet. In a large heatproof bowl, whisk the eggs, sugar and vanilla together thoroughly. Set the bowl in the skillet and stir until te mixture is lukewarm to the touch. Stir the eggs into the warm but not hot chocolate. Stir the flour mixture, then the nuts and chocolate chunks. Scoop slightly rounded tablespoons of batter 1 1/2 inches apart on to the cookie sheets. Bake until the surface of the cookies looks dry and set but the center is still gooey, 12 to 14 minutes. If you used parchment paper, carefully slide the cookies, still on the parchment, onto racks or set the pans on the racks. Otherwise, let the cookies firm up on the pans for a minute, then transfer them to racks with a metal pancake turner. Let cool completely. Store in a tightly sealed container. http://slowlikehoney.net/2009/12/28/a-sweet-return/

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