Three Chocolate Cookies

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 36 pcs.

Chocolate lovers beware: this premium treat contains a blend of bittersweet, dark chocolate, and a mixture of white and semisweet chocolate chips. Before baking, Bobby Flay added ground roasted pecans to the mixture for a crunchy texture. Although a few tablespoons of coffee powder are added to the cookies, the coffee flavor is not noticeable; the espresso enhances the chocolate flavor without imparting a coffee aroma.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

170 g coarsely chopped bittersweet chocolate
60 g coarsely chopped dark chocolate
2 tsp instant espresso powder
1/4 cup plus 2 tablespoons cake flour
1/4 tsp baking powder
1/4 teaspoon fine salt
90 g (6 tbsp) a little softened unsalted butter
0.5 cup granulated sugar
1/4 cup brown sugar
2 large eggs
2 tsp vanilla extract
1 cup coarsely ground toasted pecans
0.5 cups semi-sweet chocolate chips or finely chopped chocolate
0.5 cups white chocolate chips or finely chopped chocolate

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dark chocolate, coffee, flour, brown sugar, eggs, vanilla extract, pecans, semi-sweet chocolate, white chocolate

Cooking the dish according to the recipe:

Preheat oven to 180°C. Line baking sheets with parchment paper and set them aside.
Place the bittersweet and dark chocolate along with the espresso powder in a medium bowl and place over a pan of simmering water. Stir occasionally until the mixture is smooth. Sift the flour, baking powder, and salt onto parchment paper or into a small bowl and set aside.

In the bowl of a stand mixer, combine the butter, brown sugar, and granulated sugar and beat until fluffy, about 2 minutes. Add the eggs first, then the vanilla, and beat on high speed for about 1 minute. Pour in the melted chocolate mixture on low speed and continue mixing until smooth. Using a spatula, fold in the flour mixture, then fold in the pecans and finely chopped semisweet and white chocolate. The batter will be runny. Cover and refrigerate for 30 minutes to set.
Using a small ice cream scoop (1 tablespoon size), scoop the batter onto the prepared baking sheets, 8 cookies per each. Bake for 10-11 minutes. The cookies will be dry and hard on the outside, but soft on the inside. Cooking time should be no more than 11 minutes. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack and let cool for another 5 minutes. Repeat with subsequent batches. These cookies are best eaten the same day they are made. Wrap any leftovers in plastic wrap and store in an airtight container.

Categories:

recipe / Desserts / Cookie / Bobby Flay

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