Best Bittersweet Decadence Cookies Recipes

GLUTEN-FREE BITTERSWEET DECADENCE COOKIES

Steps:

• Preheat your oven to 350*F.
• In a bowl, mix the flour, baking powder, and salt, set aside. Place 8 ounces of bittersweet chocolate chips and butter in a medium microwavable bowl and heat for 1 minute. Stir the chocolate butter mixture and microwave again for 30 seconds. Continue to microwave and stir until the chips have melted and the mixture is smooth, set aside.
• In a heatproof bowl, whisk the eggs, sugar, and vanilla thoroughly and set the bowl over a pot of just barely simmering water using it as a double broiler. Continue to whisk everything until the mixture is lukewarm.
• Combine the egg and chocolate mixture (should be lukewarm) stirring until they are well combined.
• Add the flour mixture, 6 ounces chocolate chips, and pecans. The batter will look like thick cake batter. Don't worry, after they bake they will look like and taste like cookies!
• Scoop the dough (it will look wet and sloppy) into rounded tablespoons on a cookie sheet lined with parchment paper, 2 inches apart.
• Bake 14 minutes until the surface of the cookies looks dry and set. With the cookies still on the parchment paper, slide them onto racks to cool. Gently peel the parchment paper back after cookies have cooled for at least 30 minutes.

BITTERSWEET DECADENCE COOKIES

Steps:

• 1. Position racks in upper and lower thirds of oven and preheat to 350 degrees. Line two cookie sheets with parchment paper. 2. In a small bowl, mix together flour, baking powder and salt. 3. Set a metal bowl over a pot to create a double boiler. Add enough water to pot to reach just below bottom of bowl. Heat water in double boiler to a steady simmer. Add 5½ ounces 70%-72% chocolate and butter to bowl of double boiler and stir until butter is incorporated into melted chocolate. Remove bowl and set aside. Let cool to room temperature. Leave water simmering in pan. 4. In a large heatproof bowl, whisk eggs, sugar and vanilla together. Set bowl over pot of simmering water and stir until mixture is lukewarm to the touch. 5. Stir egg mixture into chocolate. Stir flour mixture into chocolate until incorporated, then stir in nuts and remaining chocolate. 6. Use a tablespoon to scoop out batter and place on cookie sheets, 1½ inches apart. Bake until surface of cookies looks dry and set but center is still gooey, 12-14 minutes. Let cool on a wire rack.

BITTERSWEET DECADENCE COOKIES (ALICE MEDRICH)

Steps:

• Directions: Position the racks in the upper and lower thirds of the oven and preheat the oven to 350℉. Line two cookie sheets with parchment or wax paper. In a small bowl, mix the flour, baking powder, and salt together thoroughly. Set aside. Place the 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. Remove the chocolate from the skillet and set it aside. Leave the heat on under the skillet. In a large heatproof bowl, whisk the eggs, sugar and vanilla together thoroughly. Set the bowl in the skillet and stir until te mixture is lukewarm to the touch. Stir the eggs into the warm but not hot chocolate. Stir the flour mixture, then the nuts and chocolate chunks. Scoop slightly rounded tablespoons of batter 1 1/2 inches apart on to the cookie sheets. Bake until the surface of the cookies looks dry and set but the center is still gooey, 12 to 14 minutes. If you used parchment paper, carefully slide the cookies, still on the parchment, onto racks or set the pans on the racks. Otherwise, let the cookies firm up on the pans for a minute, then transfer them to racks with a metal pancake turner. Let cool completely. Store in a tightly sealed container. http://slowlikehoney.net/2009/12/28/a-sweet-return/