Crunchy Chocolate Cookies

Name: Crunchy Chocolate Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 3 dozen
Ingredients: 10 oz (285 g) dark chocolate; 3/4 cup (180 ml) unsalted butter; 1 cup (250 ml) all-purpose flour; 1 teaspoon (5 ml) baking powder; 3 eggs, lightly beaten; 1 1/2 cups (375 ml) sugar; 2 teaspoons (10 ml) vanilla extract; 2 cups (500 ml) pecan halves, coarsely chopped; 1 cup (250 ml) semisweet chocolate chips; 1 cup (250 ml) white chocolate chips

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Preparation 20 min
Cooking 12 min
Chilling 30 min
Makes 3 dozen
Freezes Yes

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Ingredients

- 10 oz (285 g) dark chocolate
- 3/4 cup (180 ml) unsalted butter
- 1 cup (250 ml) all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 3 eggs, lightly beaten
- 1 1/2 cups (375 ml) sugar
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (500 ml) pecan halves, coarsely chopped
- 1 cup (250 ml) semisweet chocolate chips
- 1 cup (250 ml) white chocolate chips

Preparation

- Preheat the oven to 180 °C (350 °F).
- On a baking sheet, toast the pecans in the middle of the oven, taking care to stir them from time to time. Set aside.
- In a saucepan, over low heat, melt the chocolate and butter. Remove from the heat.
- In a bowl, sift together the flour and baking powder. Set aside.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer on high speed, until the mixture is light and fluffy, about 5 minutes. Stir the melted chocolate into the egg mixture while mixing on medium speed until the mixture is smooth. Stir in the dry ingredients on low speed.
- With a wooden spoon, fold in the semisweet and white chocolate and pecans. For each cookie, place a generous 30 ml (2 tablespoons) of dough on a buttered baking sheet. Refrigerate the remaining dough for another batch. Bake in the middle of the oven for 12 to 14 minutes. Cool for 2 minutes before removing from the baking sheet. Cool completely on a rack.

Crunchy Chocolate Cookies

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