Chocoholics Cookies

These decadent Chocoholics Cookies are a true treat for serious chocolate lovers. Featuring a dual-chocolate base of unsweetened and semi-sweet varieties, they offer a deep, complex cocoa flavor enhanced by a hint of instant espresso. The addition of both butter and margarine creates a uniquely tender crumb, while toasted pecans and walnuts add a satisfying crunch and earthy depth. The cookies are soft and chewy on the inside with a crisp edge, finished with an elegant criss-cross drizzle of melted chocolate. Perfect for holiday gift tins, special celebrations, or simply elevating your afternoon coffee break, these cookies deliver an indulgent experience that feels luxurious yet homemade.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 691.2

Dietary: Vegetarian

Description

These decadent Chocoholics Cookies are a true treat for serious chocolate lovers. Featuring a dual-chocolate base of unsweetened and semi-sweet varieties, they offer a deep, complex cocoa flavor enhanced by a hint of instant espresso. The addition of both butter and margarine creates a uniquely tender crumb, while toasted pecans and walnuts add a satisfying crunch and earthy depth. The cookies are soft and chewy on the inside with a crisp edge, finished with an elegant criss-cross drizzle of melted chocolate. Perfect for holiday gift tins, special celebrations, or simply elevating your afternoon coffee break, these cookies deliver an indulgent experience that feels luxurious yet homemade.

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Spread pecan halves and walnut halves on a baking sheet and toast in the oven for 10 to 12 minutes, or until they release a toasty aroma. Remove and set aside to cool.
3
In the top of a double boiler, combine unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine, and instant espresso. Place over simmering (not boiling) water until the chocolate is about 3/4 melted.
4
Meanwhile, beat eggs with a wire whisk in a large mixing bowl.
5
Gradually add sugar to the eggs, whisking continuously until the mixture becomes thick and light in color.
6
Remove the chocolate mixture from heat and stir until completely melted and satiny in appearance.
7
Gradually whisk the melted chocolate mixture into the egg and sugar mixture.
8
Stir with a wooden spoon to ensure the chocolate is fully incorporated.
9
Sift flour, baking powder, and salt directly into the chocolate mixture.
10
Gently stir until the dry ingredients are barely incorporated; do not overmix.
11
Cut the remaining 6 oz of semi-sweet chocolate into 1/2-inch chunks.
12
Stir the chocolate chunks and toasted nuts into the dough.
13
Lightly butter 4 aluminum baking sheets. Note: Do not use foil-lined sheets as the cookies may burn.
14
Drop dough by tablespoonfuls onto the sheets, placing 12 mounds per sheet to allow room for spreading.
15
Bake one sheet at a time in the center of the oven at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until the cookies lose their shine.
16
The cookies will still be very soft. Allow them to cool on the pans for 2 minutes before removing.
17
Using a pin-sized tip on an icing bag, pipe the melted semi-sweet chocolate onto the cooled cookies in a criss-cross pattern.
18
Allow cookies to cool completely for at least 1 hour before storing in tins.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 691.2kcal

% Daily Value *
Total Fat 48.3g75%
Saturated Fat 17.0g85%
Cholesterol 27.8mg10%
Sodium 185.3mg8%
Total Carbohydrate 56.5g19%
Dietary Fiber 9.6g39%
Sugars 34.3g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/chocoholics-cookies/