Death-by-Chocolate Cookies

Death-by-Chocolate Cookies


  • 1 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 9 ounces semisweet chocolate, coarsely chopped
  • 3/4 cup (1 1/2 sticks) butter, cut up
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/3 cups semisweet chocolate chips
  • 1 1/2 cups coarsely chopped pecans
  • 6 ounces white chocolate, coarsely chopped

    How to make it 

  • 1

    Preheat the oven to 325°F. Butter four cookie sheets.

  • 2

    Sift the flour, cocoa, baking powder, and salt into a large bowl. Melt the semisweet chocolate and butter in a double boiler over barely simmering water. Beat the eggs and granulated and brown sugars in a large bowl with an electric mixer at high speed until creamy. Beat in the chocolate mixture and vanilla. Mix in the dry ingredients, chocolate chips, pecans, and white chocolate.

  • 3

    Drop tablespoons of the dough 4 inches apart onto the prepared cookie sheets. Use the bottom of a glass to flatten the cookies slightly. Bake, one sheet at a time, for 8-10 minutes, or until cracked on top. Transfer to racks to cool. Yield 24 cookies.

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