She just got home from Peru and will be staying for Thanksgiving. She follows my blog from abroad and told me that when she got home she wanted cookies. So we made cookies today. If ever there was a cookie that could be made of just chocolate, I'm pretty sure this is it. The other ingredients, while definitely in there, are completely obscured by the amount of chocolate you have to use here. Simply put, this cookie came from Heaven. I normally don't go back for seconds, unless it's cheesecake, but I'm about to excuse myself from this post just to go grab another.
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.
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OK, now here's how you make them.
You need to chop your nuts.
Pecans or walnuts.
Or both!
You need 2 cups.
Spread them out on a cookie sheet and toast them in the oven.
Chop 3 ounces of semi-sweet chocolate.
This is only the beginning...
Sift your dry ingredients into a small bowl and set aside.
In a double boiler melt 1 stick of butter with
8 ounces of semi-sweet chocolate chips (more chocolate!!)
and the chocolate you chopped up.
In a large mixing bowl add your sugar and eggs.
Beat them together for about 3 minutes or so.
You'll need 1 cup of mini marshmallows.
Cut them in half.
Set aside.
Looking melty!
Stir it all together.
You want it to be smooth.
All melty!
Yum Yum Yum!
Add the vanilla to the sugar and egg mixture.
Add the melted chocolate.
All of it!
Just dump it in there.
Mix it all together.
Add your dry ingredients and mix until just incorporated.
Sooo, as usual something always goes wrong.
I somehow lost my next few pictures.
They're in picture heaven and I can't get them back.
Basically they tell you to add
the marshmallows, and the pecans to the bowl,
And...
more chocolate!!
1 1/2 cups of milk chocolate chips.
Stir it all together.
Take an ice scream scoop and scoop out your cookies.
Trust me on this one, even the most non-stick cookie sheets will still need cooking spray.
So make sure you spray your pans.
Wet your finger tips and lightly press down on the cookies.
Then bake them for 10 minutes.
Look how chocolaty.
It might look all crunchy and crumbly on the outside.
But, the inside is chewy and gooey and melt in your mouth FANTASTIC!!
This cookie came from Heaven.
I'm not kidding!
Triple-Threat Rocky Road Cookies
(Recipe from: Rebecca Crump, Ezra Pound Cake)
2 cups chopped pecans, walnuts or both
6 tablespoons unsalted butter
8 ounces semi-sweet chocolate chips
3 ounces semi-sweet chocolate, chopped,
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
1 tablespoon vanilla extract
1 1/2 cups milk chocolate chips
1 cup mini marshmallows, halved
Preheat oven to 350 degrees F.
Place the pecans on a baking sheet, and toast for 7 minutes. Let them cool completely.
Generously grease your baking sheet with cooking spray.
Place the butter and the semi-sweet chocolates in a double boiler over medium heat, stir frequently. Once completely melted, set it aside.
Sift the flour, baking powder and salt into a small bowl. Set aside.
In a large mixing bowl, beat the eggs and sugar on medium speed for about 3 minutes.
Add vanilla and melted chocolate, and beat for another 2 minutes, scraping down the bowl as needed.
Add flour mixture, mixing just until incorporated.
Stir in the pecans, milk chocolate chips and marshmallows.
Use a 1 3/4-inch-diameter ice cream scoop to drop spoonfuls of the dough onto the baking sheets. Space them at least 1 1/2 inches apart.
Wet your fingertips lightly with water, and gently flatten the cookie dough mounds.
Bake for 10 to 12 minutes, until the tops crackle and look shiny. Cool for 10 minutes before removing them from the baking sheets.
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