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

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.

Comments

WENDY C.

5 stars April 6th, 2018

Barbara E. Check the first ingredient listed in the recipe.
barbara e.

September 27th, 2016

The amount of semisweet chocolate is missing. See #3 of the instructions.
Anne W.

February 2nd, 2011

Absolutely fabulous cookies!