It’s been a week of reading more recipes than making them, and while I did get to try out a few new ones (roast cauliflower & hazelnut salad, I love you), I mostly stuck to the tried and true. Since my aunt & uncle were coming over for dinner on Friday, and on Saturday we were leaving to visit Melissa in Elmvale, I made a batch of cookies that could double at dessert & a roadtripping hostess gift. They’re aptly named Chocolate Wonders.
These are a chocolate lover’s cookie. They’re so stuffed with chocolate, sugar and nuts, there’s barely any cookie to them at all – just a scant 1/3 cup of flour. That means they’re soft, chewy, and packed with chocolatey goodness. I associate them with undergrad, when we’d make decadent desserts for anything and everything: movie nights, birthdays, goodbye parties, the start or end of exams. They’re the kind of food that will make a celebration out of anything.
Notes: These cookies are made much cheaper by swapping the pecans for more walnuts. They also travel well and share easily, since they’re soft enough to tear in half – the trick is finding someone willing to give you half. Probably easier to snag a handful of your own.
8 oz bittersweet or semisweet chocolate, coarsely chopped
6 tbsp butter
1/3 cup flour
1/2 tsp kosher salt
2 eggs, at room temperature
2 tsp instant espresso or coffee powder (optional)
2 tsp vanilla
3/4 cup sugar
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 cup walnuts, chopped
1. Place chopped chocolate and butter in a heat-proof bowl, or in a double boiler if you have it. Set it over a pot of shallow, simmering water and allow the chocolate and butter to melt, stirring occasionally until smooth. Set aside to cool.
2. In a large bowl, whisk together eggs, instant coffee powder, and vanilla. Add sugar and continue whisking (1-2 minutes) until thickened. Whisk in lukewarm melted chocolate. Using a spatula, fold in flour until just combined. Fold in chocolate chips, pecans and walnuts.
3. Spoon cookie dough in 2-3 tbsp drops onto a baking tray lined with parchment paper. Bake at 325 degrees for 16-17 minutes – the tops should be set and crackled, but they should only just hold together if you try to lift them up right away. Let them cool on the baking tray until warm and firmed up before repeating with the remaining batter.