Bittersweet Decadence Cookies
I made these gluten free and they were great!
Photography by Angie Norwood Browne
1/4 cup gluten free flour (Bob’s Red Mill is the one I used)
1/4 tsp. baking powder
1/8 tsp. salt
8 oz. bittersweet chocolate chopped
2 T. unsalted butter
2 large eggs
1/2 cup sugar
1 tsp. pure vanilla extract
6 oz. bittersweet chocolate chopped into generous-size chunks
2 cups pecan halves
Preheat the oven 350 degrees. Combine flour, baking powder, and salt in a small bowl and mix together with a whisk, and set aside.
Place 8 oz. of chocolate and the butter in a large bowl set directly in a wide skillet of barely simmering water. Stir frequently just until melted and smooth. Remove the chocolate from the skillet and set aside. Leave the heat on under the skillet.
In another bowl, whisk the eggs, sugar, and vanilla together thoroughly. Set the bowl in the skillet and stir until mixture is lukewarm to the touch. Stir the egg mixture into the warm chocolate. Stir in the flour mixture, then the chocolate chunks and nuts.
Scoop rounded tablespoons of batter onto a lined cookie sheet. Bake for 12-14 minutes, until the surface looks dry and the centers are still gooey.
Rotate the sheets from top to bottom and front to back halfway through the baking time for even baking. Let cookies cool completely before storing.
Recipe from Chewy Gooey Crunchy melt -in-your-mouth cookies by Alice Medrich
Food styling by Emily Browne