Friday, February 26, 2010

Chocolate Decadence Cookies

When news of an incoming snow storm makes its way around town, chaos ensues.  Instantaneously traffic turns to gridlock, the metro is jammed full of riders you never knew existed, and everyone, literally everyone, rushes to the grocery store before the day is done.  I decided to skip the evening crowd and try my luck with the grocery store the next morning before work.  I wasn't so lucky, but I stuck with my idea anyway.

I was lucky, however, when I ended up in line in the magazine aisle and found myself staring at this one particular cover featuring these cute little heart shape cut-out cookies.  I picked up the magazine and flipped to the food section and found a recipe for Chocolate Decadence Cookies.  The recipe looked failry simple and didn't call for any exotic ingredients which would require leaving my place in the never-ending line in order to go back to the baking aisle.  I had a friend's birthday coming up that I would be baking for, so I decided to purchase the magazine and give these cookies a try.  Although I previously wrote about my non-obsession with chocolate, I absolutely enjoyed my fair share of these chocolate cookies and loved everyone one of them.

Chocolate Decadence Cookies
adapted from Better Homes and Gardens magazine


1/4 cup flour
1/4 tsp. baking powder
1/8 tsp salt
8 oz. bittersweet or semisweet chocolate, chopped
2 Tbsp. butter
2 eggs
1/2 cup sugar
1 tsp. vanilla
6 oz. bittersweet or semisweet chocolate, chopped
2.5 cups walnuts or pecan halves, roughly chopped and toasted
1/4 cup chopped candied orange peel (I omitted this)

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

In a small bowl, mix together the flour, baking powder, and salt.  Melt the chocolate and butter in the microwave until completely melted (about 2 minutes).  In a heatproof bowl, whisk together the eggs, sugar, and vanilla.  Place over a small saucepan with 1/4 cup simmering water (creating a double boiler).  Gently whisk for two minutes until warm.  Pour the egg mixture into the chocolate mixture and stir until combined.  Then stir in the nuts and 6 oz. chopped chocolate.  Fold in the candied orange peel now (if you choose to use this ingredient).

Spoon large tablespoons of the batter onto the prepare baking sheet.  Bake for 8 to 10 minutes or until the cookie surface appears dry, set, and slightly lighter in color.  Carefully slide parchment paper with cookies onto wire racks to cool completely.  I mention "carefully" because I had a slight accident and lost a few cookies from my first baking sheet.

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