Ingredients: |
Ingredients: 4 oz. unsweetened chocolate- coarsely chopped
8 oz semi sweet chocolate or bittersweet, coarsely chopped
1/2 cup butter at room temperature
8 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp sea salt
3 large eggs
1 cup sugar
1 & 1/2 tsp instant coffee powder (I use the verona instant in the individual packet from Starbucks
1 Tbsp. pure vanilla extract
2 cups pecan halves, lightly roasted and roughly chopped
1 cup almonds roasted and roughly chopped
8 oz large chocolate chips or chocolate chunks.
(you can leave out the nuts and add in dried tart cherries.)
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Directions: |
Directions:Preheat oven to 300 degrees.
In a heat proof bowl, combine the unsweetened chocolate the semi sweet chocolate and the butter. Place over a pot of simmering water, stirring occasionally until melted. Remove from the heat and cool.
Whisk the four, baking powder and salt together. Set aside.
With an electric mixer or whisk, beat the eggs and sugar together until light and fluffy. Add the coffee powder, vanilla and cooled chocolate mixture. Add the flour mixture and mix until combined. Fold in the nuts and chocolate chips and cherries if using.
Scoop out the batter using a 1/4 cup measure. Place 3 inches apart on parchment lined baking sheets. Depending on the size of your baking sheets, you should be able to get 4-6 cookies on each sheet.
Sprinkle the top with a tiny bit of sea salt flakes if you have it but don't go buy it just for these.
Bake for 20 minutes., turning the sheets around halfway through, until the tops begin to crack. Be careful not to over bake. Let the cookies remain on the baking sheet for a minute or so to firm up, then transfer to a cooling. rack. |
This recipe for Instant Ecstasy Chocolate Cookies is from