Today, I thought about creating a chocolate cookie to satisfy even the worse days. I looked through my pantry and pulled out bittersweet, German's, unsweetened, semi-sweet, and white chocolate; pretty much every kind I had. Although, my purest daughter, Erin, would argue that white chocolate is not chocolate...and she would be right. I also decided to add some nuts, toasted to bring out their essence. Now, all I had to do is add butter, sugar and some flour and voila!
I bit into the cookie and have decided it's a perfect chocolate cookie for those days, weeks, months, or even years you'd rather forget.
Oh! So Chocolate Chocolate Chip Cookie
1 cup unsalted butter
5.3 oz. (Green & Black's Organic) 72% Bittersweet Chocolate bar, chopped
2.25 oz. German's Chocolate, chopped
2 oz. Unsweetened chocolate, chopped
In a double boiler, melt the above ingredients and set aside to cool.
Preheat oven 350F-degrees. Toast pecans (approx. 1 1/2 cups) for 8 minutes or until golden and you begin to smell the aroma.
Coarsely chop. Measure (after you've chopped them) 1 cup of pecans.
4 large eggs
1 cup granulated sugar
In a KitchenAid, using the whisk attachment, beat eggs and sugar until thick and lemony.
1 T Vanilla Extract
2 tsp. Espresso Powder
Add the extract and espresso powder and mix well. Add the cooled melted chocolate and combine thoroughly.
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. Kosher salt
Fold the dry ingredients into the wet ingredients, using a spatula to combine. Fold in nuts and additional chips. I used:
1 cup semi-sweet chocolate chips
1 cup white chocolate chunks
The "dough" resembles more a batter, but don't put in the refrigerator. Set aside for 20 minutes while the chocolate sets. When batter has set-up, use a 1/4-cup-size-scoop for cookie size. Place on a Silpat or parchment lined baking sheet.
Bake 10-12 minutes or until tops are set and shiny.
Find yourself a quiet corner, grab a couple of cookies and just relax. Enjoy!