Zutaten für Bittersweet Decadence Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Bittersweet Chocolate
- Unsalted Butter
- 2 large eggs
- ¾ cup (150g) granulated sugar
- Pure Vanilla Extract
- Walnuts
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Zubereitung von Bittersweet Decadence Cookies
- Preheat oven to 350°F (175°C). Position oven racks in the upper and lower thirds.
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
- In a heatproof bowl set over a pan of barely simmering water (double boiler), melt 8 ounces (227g) bittersweet chocolate and 6 tablespoons (85g) unsalted butter, stirring frequently until smooth. Remove from heat.
- In a large bowl, whisk together 2 large eggs, ¾ cup (150g) granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Place the bowl over the simmering water (make sure the water doesn't touch the bowl) and whisk until the mixture is lukewarm.
- Whisk the warm egg mixture into the melted chocolate until well combined.
- Gently fold in the dry ingredients, then stir in ½ cup (60g) chopped nuts (walnuts or pecans recommended) and ½ cup (60g) bittersweet chocolate chunks.
- Drop rounded tablespoons of dough (about 1 ½ inches apart) onto the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are set and the centers are still slightly gooey.
- If using parchment paper, carefully slide the cookies onto wire racks to cool. Otherwise, let them cool on the baking sheets for a minute before transferring to wire racks.
- Let the cookies cool completely before storing in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
143g
Fat
53g
Carbs
17g
