All I have to say about these cookies is I sure hope you like chocolate. These cookies are not for the faint of heart. I was shocked at how little flour and butter go into these cookies. The dough seems to be entirely melted chocolate. I'd never seen anything quite like it. Use only the best quality chocolate, of course!
When I saw this recipe on Chocolate and Zucchini, I knew I had to make them for Amber. I did, and not surprisingly, they were a big hit.
Chocolatiest Chocolate Pecan Cookies
- 15 ounces high-quality bittersweet chocolate, roughly chopped
- 1/2 cup pecan halves
- 2/3 cup sugar
- 2 1/2 tablespoons unsalted butter
- 2 eggs
- Scant 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- Line the sides and bottom of a medium baking dish loosely with parchment paper. Set aside the pecan halves and 6 oz. of the chocolate.
- Melt the remaining chocolate in a double-boiler, or in the microwave, stirring regularly until smooth. Set aside to cool slightly.
- Cream together the sugar and butter. Add the eggs one at a time, mixing well after each addition.
- In a small bowl, combine the flour, baking powder, and salt in a bowl. Add flour mixture to the batter, mixing until just combined. Add the melted chocolate, mix until just combined, then add the reserved chocolate and pecans and stir them in.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Place in the fridge for 20 minutes, or until firm enough to handle without it sticking to your fingers. Don't leave it in for too long, though, or it will be too hard to shape. (If you do, just let it come up to the right temperature on the counter.)
- Preheat the oven to 375°F and line a baking sheet.
- Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into 16 equal pieces. With your hands, mold dough into a cookie shape and place on the prepared baking sheet. (At this point, you can freeze the rounds of dough for later use; freeze in a single layer before putting them in a freezer bag or container. Bake without thawing.)
- Bake for 15 minutes (16 if they were frozen), until the surface is just set, but still soft when gently pressed in the middle. Let the cookies cool on the baking sheet for 20 minutes before transferring them to a rack to cool completely or to be devoured.