Week of April 3rd-7th 2017
• 12 ounce bittersweet chocolate chips
• 1/2 cup butter
• 3 large eggs
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 Tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup pecans chopped, optional
• 1/2 cup mini semisweet chocolate chips
Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes or until the batter is thick and creamy. Reduce the speed to low, and mix in the melted chocolate until well-combined. Stir in flour and cocoa powder just until combined. Add nuts, if using, and chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point. Cover the batter, and chill for 30 minutes. Preheat oven to 350 F. Line two baking sheets with parchment paper. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy. The shiny, crackly crust will develop as the cookies cool on the baking sheet.