This isn't the Project Pastry Queen recipe for the week, but we're celebrating my Mom's birthday today, so I made these instead. I'm going to serve them with homemade vanilla bean ice cream and chocolate sauce. If you want to see this week's true PPQ post, which is a frangelico-hazelnut fruit tart, check this out. I'm sure it's good, but I thought my mom would like these cookies better.
If you like chocolate and nuts, you'll like these cookies. Making these cookies is very different from the normal process of cookie making. You melt the chocolate and butter, let it cool, and then add it to the eggs/sugar and mix until it's thick and glossy. Also, there is not a lot of flour in these--only 1/3 cup. If you don't like/are allergic to nuts, you should probably just skip these cookies. The nuts really help hold the cookie dough together, and I don't think they'd do well without the nuts. All in all, it's a great cookie!
Triple-Threat Chocolate Chip Cookies
Print this recipe
Makes about 4 dozen
1 cup chopped pecans
1 cup chopped walnuts
6 tablespoons butter
8 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
3 eggs
1 cup sugar
1 tablespoon vanilla extract
1/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet or milk chocolate chips
Preheat the oven to 350 degrees and arrange the nuts on a baking sheet in a single layer. Toast the nuts for about 7-9 minutes until golden brown. Cool.
In a saucepan, melt butter and chopped chocolates over low heat, stirring frequently so they don't burn. Remove from heat and let cool.
In a mixing bowl, combine eggs and sugar and beat on medium speed using the paddle attachment until fluffy, about 3 minutes. Add the vanilla and melted chocolate. Beat on medium speed until the dough is thick and glossy. Add in the flour, baking powder, and salt and mix just until incorporated. Stir in the nuts and chocolate chips. Let the dough rest for about 20 minutes so it's easier to scoop.
Drop about 2-3 tablespoons full of cookie dough on greased baking sheets. Using wet fingers, push down slightly on top of cookies to make them a little flatter (you don't need to squish them, though). Bake for 10-12 minutes until the tops begin to crack and they look glossy. Cool for a few minutes on the sheet before removing them.
If you like chocolate and nuts, you'll like these cookies. Making these cookies is very different from the normal process of cookie making. You melt the chocolate and butter, let it cool, and then add it to the eggs/sugar and mix until it's thick and glossy. Also, there is not a lot of flour in these--only 1/3 cup. If you don't like/are allergic to nuts, you should probably just skip these cookies. The nuts really help hold the cookie dough together, and I don't think they'd do well without the nuts. All in all, it's a great cookie!
Triple-Threat Chocolate Chip Cookies
Print this recipe
Makes about 4 dozen
1 cup chopped pecans
1 cup chopped walnuts
6 tablespoons butter
8 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
3 eggs
1 cup sugar
1 tablespoon vanilla extract
1/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet or milk chocolate chips
Preheat the oven to 350 degrees and arrange the nuts on a baking sheet in a single layer. Toast the nuts for about 7-9 minutes until golden brown. Cool.
In a saucepan, melt butter and chopped chocolates over low heat, stirring frequently so they don't burn. Remove from heat and let cool.
In a mixing bowl, combine eggs and sugar and beat on medium speed using the paddle attachment until fluffy, about 3 minutes. Add the vanilla and melted chocolate. Beat on medium speed until the dough is thick and glossy. Add in the flour, baking powder, and salt and mix just until incorporated. Stir in the nuts and chocolate chips. Let the dough rest for about 20 minutes so it's easier to scoop.
Drop about 2-3 tablespoons full of cookie dough on greased baking sheets. Using wet fingers, push down slightly on top of cookies to make them a little flatter (you don't need to squish them, though). Bake for 10-12 minutes until the tops begin to crack and they look glossy. Cool for a few minutes on the sheet before removing them.
