Chocoholics Cookies
Submitted by nuttyacre
Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.
YIELD
50 servingsPREP
30 minCOOK
30 minREADY
2 hrsThese are not casual cookies. Three kinds of chocolate go into the batter: unsweetened for depth, semi-sweet melted into the base, and chunky half-inch pieces folded in for pockets of gooey chocolate in every bite. A shot of instant espresso amplifies the chocolate flavor without making them taste like coffee.
The double boiler method matters here. Melting the chocolate with butter and espresso over simmering water (not boiling) keeps the chocolate smooth and prevents it from seizing. Pull it off the heat when it’s about three-quarters melted and stir the rest of the way. Residual heat finishes the job.
Toasted pecans and walnuts add crunch against the dense, fudgy interior. A piped semi-sweet chocolate criss-cross on top gives each cookie a bakery-level finish.
Pro Tips
- Bake one sheet at a time in the center of the oven for even heat. Multiple sheets cause uneven browning.
- Pull the cookies when they lose their shine but still look soft. They firm up significantly as they cool.
- Do not use foil-lined sheets. The reflected heat from foil scorches the bottoms.
- Let cookies cool at least an hour after piping the chocolate drizzle so it sets before stacking in tins.
Variations
- Use all pecans or all walnuts if you prefer a single nut flavor.
- Add dried cherries along with the chocolate chunks for a chocolate-cherry combination.
- Skip the piped chocolate and dust with cocoa powder for a more rustic look.
Ingredients
melted in oven until toasted, 10 to 12 minutes, or until they develop a toasty aroma., null, null
Directions
Remove from oven and set aside to cool.
Increase oven temperature to 350℉ (180℃).
Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about ¾ melted.
Meanwhile, beat the eggs with a wire whisk in a large mixing bowl.
Gradually add sugar, whisking until mixture becomes thick and light in color.
When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance.
Gradually whisk chocolate into egg mixture.
Stir with a wooden spoon to incorporate.
Sift flour, baking powder and salt directly into chocolate mixture.
Gently stir until the dry ingredients are barely incorporated.
Cut the 6 oz of semi-sweet chocolate into ½ inch chunks and stir into dough along with the toasted nuts.
Lightly butter 4 aluminum baking sheets.
(do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread.
Bake only one sheet at a time in center of oven.
Bake at 350℉ (180℃) for 10 to 12 minutes, or until cookies lose their shine.
Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans.
Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern.
Allow to cool at least 1 hour before storing in tins.
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