DARK CHOCOLATE WALNUT COOKIES #DESSERT #CHOCOLATE
Chocolaty, chewy and nutty—it's all that we cherish about our dim chocolate pecan treats. These infants are prime for dunking in a glass of super cold milk. The mixture just takes 15 minutes to get ready, so these delicious little pieces are an ideal hand crafted treat when the clock's ticking.
Most treat batter performs better once chilled, on the grounds that the flour retains the dampness. This outcomes in a fluffier surface during the heating procedure. In this formula, be that as it may, the batter gets ultra firm, so let the mixture set to room temperature until it's delicate enough to scoop. On the off chance that you need a without gluten treat, attempt our sans gluten brownie treats!
On the off chance that you like your treats chewy, leave them in the stove for 12 minutes. In case you're all the more a crunchy individual, heat them for the full 14.We're almost certain our dull chocolate pecan treats will be a family top pick!
Ingredients:
- 12 oz bag bittersweet chocolate chips, 60-70% cacao
- 1/2 cup unsalted butter
- 3 large eggs
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 Tbsp coffee, strong, cooled
- 1/2 cup all-purpose flour
- 2 tsp cocoa powder
- 1 1/2 cups walnuts, chopped
Directions:
- Preheat oven to 350 degrees and line two baking sheets with parchment paper. Melt chocolate and butter in a medium saucepan on low heat, stirring constantly until the chocolate is ¾ of the way melted. Remove from heat and let the mixture sit as the chocolate continues to melt. Stir occasionally until smooth, then set aside.
- In a stand mixing bowl, beat the eggs, sugar, vanilla, baking powder and salt on high speed 5-6 minutes, until the batter is thick, creamy and completely smooth. The dough will be the consistency of brownie batter. Then reduce speed to low and mix in the melted chocolate and coffee until thoroughly combined.
- Fold in flour and cocoa powder just until incorporated, then add the walnuts. Cover the dough and refrigerate for 30 minutes.
- Remove dough from the fridge and form cookies by dropping 2 tablespoons of dough onto the parchment paper about 2 inches apart. (Using a small ice cream scoop really helps with this job!)
- Bake cookies 12-14 minutes, rotating baking sheets halfway through the bake time. The cookies are done when the center is set but not firm—don’t over-bake them! Remove from the oven, slide the parchment onto a wire rack and allow them to cool. As the cookies cool, they’ll begin to crack and get chewy-ooey delicious!
For more detail :http://bit.ly/2yQRCLa
