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Dark Chocolate Nutty Cookies
One of the reasons why I started using tumblr again is to post my food experiments. I usually bake goodies for my family’s weekly gathering that usually happens every Friday. One of the goodies I baked this week were these decadent chocolate cookies.
The recipe was adapted from notsohumblepie. Chocolate! Chocolate! Chocolate! Cookies. The original recipe contains white chocolate morsels. I didn’t have any! So I decided to substitute the white chocolate with roasted nuts.I miss read the ingredients and cut down the original butter portion into half by mistake. They still turned out yummy and less fatty. The recipe requires Kosher salt which adds a punch of saltiness to the cookies that I loved.
Would I make these cookies again? Most definitely YES! Next time I bake these cookies I’ll make sure I have the RIGHT portion of butter in. The cookies didn’t spread as much as I hoped they would, but again there wasn’t enough butter in the mix for them to spread.
There is A LOT of chocolate in these cookies.If you are a chocoholic you’ll love them.
Dark Chocolate Nutty Cookies
1 cup (two sticks) unsalted butter, at room temperature < I used 1/2 cup - 133 gram
2 cups all purpose flour
2/3 cups extra dark, unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
500 gram bittersweet chocolate, chopped
2 cups firmly packed light brown sugar
4 large eggs
1 cup chopped roasted nuts
2/3 cup milk chocolate (or semi-sweet) chocolate chips
Pre-heat your oven to 350°F.
Melt the pound of bittersweet chocolate in a bowl over boiling water or in double boiler. Set it aside to cool.
Combine the flour, baking soda, cocoa and salt in a large bowl and set aside.
Using a hand mixer or a stand mixer cream together the butter and brown sugar. Add the eggs, one at a time, mixing well after each addition. Add the cooled chocolate to the mixture and blend.
On low speed add the flour mixture and combine until the mixture is all well combined.
By hand fold in the nuts/ chocolate chips.
Line baking sheets with baking wax paper and drop spoonful of the cookie dough into the sheets. Give the cookies space to spread don’t crowd.
Bake the cookies for 10 minutes or less. I find it hard to know when chocolate cookies are done since they are so dark. If you like crispy cookies let them bake for few more minutes, but be careful and try not to burn them.
After they are done let them cool. If you try to remove them from the baking sheets too soon right after you take them out of the oven they will fall apart. They need to rest for few minutes.
Let them cool completely if you plan to store them in an air tight cookie jar.
This was my VERY FIRST food post. Many more will follow insha’Allah.
Photos shot with: Nikon D300s and Nikkor 50mm 1.8
