November 17, 2011

Triple X Chocolate Cookies

Hello, I'm Liza and I am a chocoholic.

Now you.

I'll wait.

I have a cookie recipe for you, fellow chocolate lovers. It's December. Winter is in the air and the ovens are warming up for the holiday cookie rush. Now, I don't think this is a good recipe to give away as a present. Firstly because then you don't get to eat them. But also because this recipe takes a lot of time to prepare and the cookies taste best fresh. I recommend bar cookies as gifts instead, like these lovelies.

The best part is that the dough can be frozen, so you can bake a few cookies whenever you get a craving.  Thaw your frozen toes in front of the oven, while you wait for them to bake. Maybe even burning your fingertips on slightly too hot cookies you can't keep your hands off of. No judging.

I had so much fun making these. I felt like a chocolatier.

Not only will you use three types of chocolate making this, but it feels like you're making three different kinds of desserts.

Dessert 1: Hot Fudge, Dessert 2: Truffle Filling, Dessert 3: Cookies.

They're soft and sort of fold into themselves in your mouth. The nuts add a bit of crunch. Keep a shot of milk nearby. You'll need it. Trust me.

Triple X Chocolate Cookies
(Recipe from Dishing Divine via The Pastry Affair Cookbook)


1 cup chopped pecans
1 cup chopped walnuts
6 tablespoon unsalted butter
8 ounces bittersweet chocolate
3 ounces unsweetened chocolate
3 large eggs
1 cup sugar
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
flaked sea salt(omitted)

Toast the nuts in the oven or in a pan until you can smell the nutty flavor. They should be lightly browned, not burnt.

Step 1: Hot Fudge

Coarsely chop the bittersweet and unsweetened chocolate. Separated the butter by tablespoons.

Melt the two chocolates and butter together in a double boiler, mixing to keep from burning. Let the mixture cool to room temperature before starting the next step.

Step 2: Truffle Filling

Beat the eggs and sugar together on medium speed for three minutes. Add vanilla and "hot fudge". Beat on medium for two minutes. Mix in the dry ingredients: the flour, baking powder and salt, leaving a few white streaks.

Take a large spoon and mix in the nuts and chocolate chips. It is important not to over mix the batter.

Pop the mixing bowl into the fridge for ten minutes or until the batter is firm enough to scoop.

Line a baking sheet with parchment paper.

Take another baking sheet out. Scoop out two-inch wide "chocolate truffles" making sure they do not touch. Freeze the entire tray. It should take about twenty minutes or so for the batter to firm. If you have a lot of freezer space and an extra tray, freeze more at this time.

Meanwhile, preheat the oven to 400 degrees.

Step 3: Cookies.

Now it's time to bake. If you just want a few for yourself, that's just fine. Take the amount you want out of the freezer, place on the parchment papered baking sheet and bake. After eight minutes, reduce the temperature to 350 degrees and bake for another six to eight minutes or until the cookies have a slight resistance when you press lightly on the tops. Let cool on the baking sheet for five to ten minutes.

The original recipe called for sea salt to be sprinkled on top, so add if desired. I did not and my cookies still turned out wonderfully.

If you want to make the whole batch at once, scoop and freeze another tray of batter immediately.

Freeze any remaining the cookie dough in cookie shape and store for a snowy day.

Repeat Step 3 as needed.