Recipe: Flourless Chocolate Pecan Cookies
- June 4, 2014 - 1:05 PM
FLOURLESS CHOCOLATE PECAN COOKIES √
Makes about 16 to 20 cookies.
Note: This recipe must be prepared in advance. Tester suggests that smaller cookies are more manageable (drop 2 tablespoons instead of 3 1/2 on the pan) and toast the pecans. (Place pecans in a dry skillet over medium heat and cook, shaking the pan often, until the nuts begin to release their fragrance, about 3 to 4 minutes. Remove from heat and cool.) From pastry chef Dominique Ansel, a preview from his upcoming cookbook, “Dominique Ansel: The Secret Recipes” (Simon & Schuster).
• 2 c. dark chocolate chips (60 percent cocoa content, or greater), divided
• 3 tbsp. unsalted butter
• 1 c. sugar
• 3 tbsp. cornstarch
• 3/4 tsp. baking powder
• 1/4 tsp. kosher salt
• 3 eggs
• 4 tbsp. pecans, roughly chopped
Fill a saucepan with about 2 inches of water over medium heat and let it come to a simmer. Place a stainless steel bowl on top of the simmering water (making sure that the bottom of the bowl does not come in contact with the water) and add 1 1/2 cups chocolate chips. Stir slowly with a spatula to ensure that chocolate chips are completely melted before turning off heat.
In a separate microwave-proof bowl, melt butter in microwave oven. Stir melted butter into melted chocolate. Keep mixture warm over double boiler with heat turned off.
In a large mixing bowl, whisk together sugar, cornstarch, baking powder and salt.
Add eggs and whisk until fully incorporated and batter resembles the consistency of pancake batter, making sure you incorporate any dry ingredients that may have settled on the bottom or side of bowl, using a spatula or scraper if necessary.
Slowly whisk in melted chocolate-butter mixture (if chocolate-butter mixture cools and begins to solidify, gently reheat it over the double boiler before incorporating).
Using a spatula, gently fold remaining 1/2 cup chocolate chips, as well as pecans, into the batter.
Cover batter tightly with plastic wrap, pressing wrap to cover surface of batter. Refrigerate overnight.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
Using your hands or a scoop, break dough into pieces roughly the size of your palm (about 3 1/2 tablespoons, or smaller if you prefer). Roll dough into balls. Place balls at least 2 inches apart on prepared baking sheets. Using the palm of your hand, gently press the tops of the dough, forming it into a thick disk.
Bake in the oven’s middle rack until cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot in the center (about the size of a quarter), about 8 minutes, rotating pan halfway through baking. Remove from oven and allow cookies to cool on baking sheets until cookies further set, about 5 to 7 minutes. Serve warm, or carefully slide parchment paper onto a wire rack and cool cookies completely.
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