Have a valentine for whom you’d like to show your looooooove?
Need to catch a valentine so that someone will loooooooove you?
Well, have I got a recipe for you. It has everything….
Oh, how I miss you Stefon.
But seriously. I promise this quadruple chocolate threat cookie will get the job done.
And you know what they say. If you can’t be with the one you love, love the one you’re with.
Quadruple Threat Chocolate Cookies
adapted from Sunset Magazine’s 50 all-time best Sunset Test Kitchen recipes
Ingredients
- 10 ounce bittersweet chocolate, chopped
- 3 ounces unsweetened chocolate, chopped
- 1/4 cup unsalted butter, cut into chunks
- 3 large eggs, at room temperature
- 1 cup plus 2 tbsp. sugar plus more for dipping (or cocoa could be used to dip)
- 1 tablespoon instant espresso powder (I used the ground espresso right out of a Nespresso capsule)
- 2 teaspoons vanilla extract
- 6 tablespoons flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 C bittersweet chocolate chips
- 3/4 C chopped white chocolate
- 1 cup finely chopped toasted pecans
- Melt butter in a heavy-bottomed sauce pan over low heat. Once butter is melted, remove from heat and add-in the chopped bittersweet and unsweetened chocolates. Swirl pan to cover chocolate (as best as it will) and let stand for five minutes. Using a wire whisk, whisk until chocolate is melted and the mixture is smooth. You may need to return to very low heat.
- Whisk eggs, sugar, espresso powder, and vanilla into chocolate mixture. In another bowl, stir together flour, baking powder, and salt. Stir into chocolate mixture until evenly mixed, then stir in chocolate chips and pecans. Wrap dough airtight and chill until firm enough to hold its shape, at least an hour.
- Using a large scoop (I scooped between 1/8 and 1/4 of a cup), scoop dough, placing it on a parchment-lined cookie sheet with two inches in-between (I fit about 8 drops of dough on a half-sheet).
- Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
- Dip the bottom of a pint glass or even round surface in sugar or cocoa powder. Gently press down each drop/ball of dough until flattened slightly (the chunks in the cookie should help to keep the thickness at about 1/2 and inch).
- Bake until cookies no longer look wet and you can feel a slight crust on top, about 10 minutes (don’t overbake); switch position of baking sheets halfway through. Let cookies cool on sheets on racks.
- Cookies freeze nicely up to two weeks in air-tight containers or freezer bags.