Insanely Chocolaty Cookies Recipe

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8 votes | 1526 views

Plain and simple... I think I just found the BEST tasting chocolate cookie ever and of course, I had to share it with you.

Well I had a little help actually. I was over at Cleotilde's Blog Chocolate & Zucchini reading her latest post, where she described these cookies as insanely Cocolaty, and as they probably would be, after all they are over 50% chocolate in volume.

That's all I needed to read before running to the pantry and getting my ingredients out to confirm they were being described accurately. You know, just to make sure...

The verdict... Insanely Chocolatey is the perfect adjective for these babies. So, I went ahead and renamed them from Pecan Mudslide Cookies.

Servings: 16 cookies
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Ingredients

Cost per serving $0.44 view details

Directions

  1. Line a 9x9 baking dish with parchment paper.
  2. In a small bowl whisk together the flour, baking powder and salt. Set aside.
  3. Melt 10oz of chocolate using the double-broiler method or in the microwave. While still hot, stir in espresso powder. Set aside to cool.
  4. In the bowl of a stand mixer cream together the sugar and butter until fluffy. Add eggs one at a time and mix just until they are combined.
  5. Slowly add whisked dry ingredients and mix until combined. Stir in the melted chocolate.
  6. Finally stir in the reserved chocolate chips and pecans.
  7. Pour the mixture into the prepared baking dish and spread it into an even-ish layer with a spatula.
  8. Preheat oven to 375 degrees F. and line two baking sheets with parchment paper.
  9. Place in the fridge for 20-30 minutes, or until firm enough to handle without it sticking to your fingers.
  10. Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into 16 equal pieces.
  11. Give each piece a somewhat rounded shape with the palms of your hands and place on the prepared baking sheets.
  12. Insert into the oven and bake for 12(chewy)-15(crispy)minutes. Or until the surface is just set, but still plenty soft when gently pressed in the middle.
  13. Let the cookies settle on the baking sheet for 20 minutes before transferring them to a rack to cool completely.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 52g
Recipe makes 16 servings
Calories 243  
Calories from Fat 115 47%
Total Fat 12.95g 16%
Saturated Fat 6.96g 28%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 183mg 8%
Potassium 129mg 4%
Total Carbs 28.53g 8%
Dietary Fiber 1.3g 4%
Sugars 23.08g 15%
Protein 3.59g 6%
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Reviews

  • Claudia lamascolo
    Will be making these soon for all my chocoholics in the house wow these look great!
    • kathy vegas
      These look insanely wonderful! I have all of the ingredients in my pantry right now, I just might have to whip up a batch today.
      • Stacey Maupin Torres
        Chocolate is an understatement! Really nice. Thank you!

        Comments

        • Malli
          December 27, 2011
          Absolutely wonderful cookies....after my own heart!!
          • Catherine Pappas
            March 19, 2010
            These look insanely good! I'm going to try these soon!
            • Claudia lamascolo
              February 9, 2010
              Congrats to be on the front page with these awesome cookies!~

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