Sunday, March 05, 2006

The Dallas Cookie

Rich, elegant, and yet, surprisingly down to earth. These couture cookies were extremely “high maintenance” compared to your standard fare chocolate chip cookie, but they are well worth the work.

I used nothing but the best ingredients, including high quality chocolate, butter, & vanilla. Because when you name a cookie after the glitz and glamour of Dallas, Texas, nothing but the best will do.


3 oz unsweetened chocolate, chopped
2 cups semisweet high quality chocolate chips
1 stick unsalted butter, cut into pieces
3 eggs
1 cup plus 2 tablespoons sugar
1 to 1 ½ tsp espresso powder*
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts or macadamia nuts

Preheat oven to 350.

In a bowl set over a saucepan of simmering water melt unsweetened chocolate, 1 cup chocolate chips, and butter, stirring until smooth, and remove top of bowl from heat. In a bowl with an electric mixer beat eggs, sugar, and ground espresso on high speed until very thick and pale, about 3 minutes.

Beat in chocolate mixture. Into mixture sift in flour, baking powder, and salt and stir until just combined. Stir in remaining chocolate chips** and nuts.

Drop heaping tablespoons onto baking sheets and bake in batched in middle of oven 9 to 11 minutes, or until puffed and cracked on top.

*If you don’t have espresso powder you can use 2 teaspoons finely ground dark-roast coffee beans, like Italian-roast.

**After my test cookie, Adam told me that it wasn't sweet enough. So, I ended up adding an extra cup of these chocolate chips filled with caramel. I think they'd taste fine without them so I didn't include the extra cup of chocolate chips in the recipe above.


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