Wednesday, September 8, 2010

Chocolate Nut Cookies

I was flipping through an old issue from August 2001 of Martha Stewart's Magazine, "Living" and I came across this cookie recipe that sounded really good. It did remind me of a few others I've already made like these and these. But there are differences so decided to give this one a try. I did make a few changes, however.
Martha says the cookies were inspired by Chunky candy and a cookie developed in the seventies by the Soho Charcuterie in New York City. The cookie has a great chocolate flavor and the nuts give it a great crunch. Although raisins are called for in the recipe, I tried a few with some remaining tart dried cherries and they were great! I love the combo of chocolate and dried cherries. I'm sure dried cranberries would be just as good.

Begin by melting the chocolates and butter over barely simmering water.
Then set it aside to cool.

Sift or whisk the dry ingredients and set that aside.

Dissolve the coffee powder in the vanilla.
In a mixer bowl, combine the eggs and the coffee mixture.
Add the sugar and mix on low to combine.
Add the melted chocolate and mix on low speed to combine.

Then add the dry ingredients and mix til just blended.

Fold in the remaining chocolate chips, raisins and nuts.
Drop batter onto your prepared baking sheet and bake til slightly shiny just and set, about 15 minutes.
Cool about 5 minutes on baking sheet, then transfer to wire rack to cool.

Chocolate Nut Cookies ( adapted from Martha Stewart's "Living" Magazine)
Makes about 24 cookies
1/2 cup AP flour
1 tsp. baking powder
1/4 tsp. salt
12 ozs. semisweet chocolate chips
2 ozs. unsweetened chocolate
6 tbsp. unsalted butter
1 tbsp. instant coffee powder ( I used 1/2 tbsp. espresso powder)
2 tbsp. vanilla ( I used 1 tbsp.)
3 large eggs
3/4 cup sugar
1 cup raisins ( or dried cherries or cranberries)
1 cup chopped walnuts ( pecans would work well also)
Preheat oven to 350. Line a baking sheet with parchment paper.
1. In double boiler over barely simmering water, melt 6 ozs. semisweet chocolate chips, unsweetened chocolate and butter til just melted. Set aside to cool completely.
2. In a small bowl, sift or whisk the flour, baking powder and salt. Set aside.
3. Dissolve coffee powder ( or espresso powder) in vanilla.
4. In mixer bowl, combine eggs and vanilla mixture.
5. Add eggs and mix to combine.
6. Add sugar and mix to combine.
7. Add melted cooled chocolate mixture and mix to combine.
8. Add flour mixture and stir til just blended.
9. Fold in remaining chocolate chips, raisins and nuts.
10. Drop batter onto baking sheet in 2" wide mounds, spacing 2" apart.*
11. Bake til slightly shiny and just set, about 15 minutes. ( Check after about 13 minutes.)
*Note: If the batter seems too runny, place it into the fridge for half to one hour, to firm up a bit)

1 comment:

  1. I have a bag of dried cranberries, and this is just the recipe for them!



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