Triple chocolate fudge cookies with pecan nuts
This is like a miniature cake in the form of a cookie!
These cookies differ from the kind we are used to- they are very soft and chewy in the middle. This is because the dough is made similarly to that of a cake instead of a classic cookie. And these really are super chocolatey. Even the biggest chocolate lover will be satisfied with this.
120 g pecan nuts (or walnuts)
60 g all purpose flour
1 tsp baking powder
¼ tsp salt
1 tsp instant coffee powder (this is optional, but it gives a deeper flavor)
450 g dark chocolate, melted (cocoa content must be at least 50%)
60 g unsalted butter
250 g sugar
4 large eggs
1 tsp vanilla paste or vanilla sugar
100 g dark chocolate, chopped (or chips)
100 g milk chocolate, chopped (or chips)
Makes 24 large cookies
1. Preheat the oven to 180 degrees (celsius)
2. Bake the pecan nuts in the oven for about 8 min until fragrant, set aside to cool. Turn the oven off for now.
3. Melt the 450 g of dark chocolate and the butter (be careful not to burn). When melted, set aside to cool a little.
4. In a small bowl, mix together the dry ingredients- flour, baking powder, salt and instant coffee powder.
5. In a large bowl mix the eggs with sugar for 5 min using a mixer. Add the vanilla and melted chocolate with butter, stir until all is combined well.
6. Add the dry ingredients and stir until incorporated. Don’t over mix.
7. Chop the remaining chocolate into chunks, then do the same with pecan nuts. Add these to the cookie mixture.
8. Cover the bowl and place it in the fridge to cool and set a little for 30 min (the dough could be slightly runny).
9. Meanwhile heat the oven again to 180 degrees (celsius). Cover the baking tray with paper.
10. Using a table spoon or ice cream scoop, place the dough on the baking sheet 8 cookies at a time (they might melt together if not enough room is left). Shape the form of the cookie with wet fingers.
11. Bake for approximately 11-13 min (depending on your oven and the size of the cookies) in the middle of the oven. The cookies are ready when they still look very soft, but have cracked on the surface. They will set when cooled- only then should you take them off the baking sheet to avoid any breaking.
Recipe: Ārija Avota
Photo: Ieva Andersone (IG: photoievaandersone)
Published: Ievas Virtuve, santa.lv
