Chocolate Extremes

Name: Chocolate Extremes
Ingredients: 9 ounces bittersweet chocolate, preferably Valrhona, finely chopped, plus 6 ounces cut into *-inch chunks; 6 tablespoons unsalted butter; 1 tablespoon brewed espresso; 2 large eggs, at room temperature; 7 tablespoons sugar; 1 1/2 teaspoons vanilla extract; 7 tablespoons sifted cake flour; 1 teaspoon baking powder; 2 cups coarsely chopped pecans

9 ingredients

13 steps

Ingredients

9 ounces bittersweet chocolate, preferably Valrhona, finely chopped, plus 6 ounces cut into *-inch chunks
6 tablespoons unsalted butter
1 tablespoon brewed espresso
2 large eggs, at room temperature
7 tablespoons sugar
1 1/2 teaspoons vanilla extract
7 tablespoons sifted cake flour
1 teaspoon baking powder
2 cups coarsely chopped pecans

Directions

1

Preheat the oven to 325 degrees.
2

In the top of a double boiler set over simmering water, combine the finely chopped bittersweet chocolate, butter and espresso.
3

Stir occasionally until smooth.
4

Set aside to cool slightly.
5

Meanwhile, in the bowl of an electric mixer, combine eggs and sugar and whip until the mixture is light in color and increases substantially in volume, about 10 minutes.
6

Beat in the vanilla extract.
7

Stir in the melted chocolate.
8

In a separate bowl, whisk together the flour and baking powder and fold them into the chocolate mixture until just combined.
9

Fold in the pecans and chocolate chunks.
10

Line two cookie sheets with parchment paper.
11

Drop the batter by heaping tablespoons onto the paper, leaving about 2 inches between each.
12

Bake until the cookies are slightly puffed and cracked on the outside but gooey inside, about 10 to 14 minutes.
13

Cool on the cookie sheets.