Zutaten für Double Chocolate Nut Decadent Cookies
- Bittersweet Chocolate
- 1/2 cup (1 stick) unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Flour
- Cocoa Powder
- Baking Powder
- Salt
- 1 cup chopped walnuts or pecans
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Zubereitung von Double Chocolate Nut Decadent Cookies
- Preheat oven to 350°F (175°C). In a double boiler, melt 6 ounces of bittersweet chocolate and 1/2 cup (1 stick) of unsalted butter over low heat, stirring until smooth.
- In a large bowl, cream together 2 large eggs, 1 cup granulated sugar, and 1/2 cup packed light brown sugar for 2 minutes until light and fluffy.
- Beat in 1 teaspoon of vanilla extract until well combined.
- Gradually add the melted chocolate mixture to the wet ingredients, beating for 1 minute until just incorporated.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 6 ounces chopped bittersweet chocolate and 1 cup chopped walnuts or pecans.
- Gently fold the ingredients together until evenly distributed.
- Line a baking sheet with parchment paper. Drop rounded tablespoons (approximately 2 tablespoons) of cookie dough onto the prepared baking sheet, leaving 1 1/2 inches between each cookie.
- Lightly flatten each cookie with the back of a spoon.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Rotate the baking sheet halfway through baking for even cooking.
- The cookies will continue to bake slightly as they cool. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
32g
Fat
10g
Carbs
3g
