Death-by-Chocolate Cookies

Two kinds of chocolate and crunchy nuts should satisfy your sweet tooth.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 325°F. Butter four cookie sheets.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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