3x Chocolate Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
• Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Steps:

• Line two cookie sheets with foil, set aside.
• Sift together flour, baking powder, and salt.
• Place the unsweetened and semisweet chocolate and butter in top of double boiler; cover for a few minutes until chocolate begins to melt; uncover and stir until completely melted.
• Remove from heat and allow to cool for 2-3 minutes.
• Add sugar, vanilla, water, egg; stir until smooth.
• Add dry ingredients; stir until incorporated.
• Mix in chocolate bits.
• Drop rounded teaspoonfuls onto foil, about 1 1/2 inches apart.
• Top each cookie with a nut half.
• Bake at 350 for 12-13 minutes.
• Slide foil off baking sheets, letting cookies stand on foil for a few minutes before removing them.
• Finish cooling on racks.

Steps:

• In electric mixer bowl, place: melted semisweet chocolate melted butter Add, one at a time: eggs Mix until well blended. Add: flour cocoa baking powder vanilla salt Mix until blended. Stir in: pecans chocolate chips Chill dough until firm, about 1 hour. Using small ice cream scoop or large tablespoon, drop batter onto greased or parchment-lined cookie sheets, at least 3 inches apart. Bake for 15-20 minutes at 325 degrees, or until cookies are shiny and cracked. Cool on sheets for 1 minute and transfer to racks until completely cooled.