Spicy (or Not) Triple-Chocolate Cookies
— 3.5 dozen
Plump, intensely chocolate, with a fudgy texture and a delicate shiny crust, these cookies are a chocolate-lover’s dream. Although chocolate purists may shudder at the idea, added hits of cinnamon and cayenne add warm, spicy notes that round out the chocolate flavors (as well as keep tasters trying to guess what on earth makes these cookies so deliciously different!) Alas, their moistness means they do not keep well, so eat within 3 days or freeze them until needed.
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 2 cups (6 oz) skinless roasted hazelnuts, coarsely chopped. Alternatively, use toasted walnuts or pecans
- 8 oz Cacao Noel Royal 64 % chocolate calets
- 3 oz Cacao Noel Liquor 99 % chocolate calets
- 6 Tbs Échiré unsalted butter
- 3 large eggs
- 1 cup sugar
- 1 Tbs vanilla extract
- 1/4 tsp salt
- 1/3 cup all-purpose flour
- 1/2 tsp baking powder
- OPTIONAL: 1/2-1 tsp cayenne + 1/2 tsp cinnamon
- 1 1/2 cups semisweet chocolate chips (9 oz)
Pre-heat oven to 325F.
Bake the chopped nuts on a rimmed baking sheet for about 8 minutes at 325F, or until lightly browned and fragrant. Cool completely.
In a microwave on low power (or in a saucepan over low heat, stirring constantly), melt the bittersweet and unsweetened chocolate with the butter. Stir until completely smooth. Remove from the heat and let cool to lukewarm, so it doesn’t cook the eggs.
In a medium bowl, using an electric mixer, beat the eggs, sugar, salt, and vanilla until fluffy. Add the melted chocolate and beat until thick and glossy.
In a small bowl, whisk the flour with the baking powder (and spices if using); add to the chocolate mixture and beat until blended. The batter will be fairly runny — don’t worry, this is normal. Fold in the nuts and chocolate chips.
Place bowl in refrigerator for at least one hour — if the dough isn’t thoroughly chilled, the cookies spread a lot when they bake, and the middles aren’t so delectably moist. Best to chill overnight.
Preheat the oven to 350F. Line 2 cookie sheets with parchment paper or baking mats.
Roll 2-tablespoon lumps of the dough into rough spheres and place 3 inches apart on the prepared sheets, pressing down slightly so the dough balls won’t roll around on the sheet. If properly chilled, the dough will be really stiff, and darn difficult to scoop. It may help to use a butter knife or ice cream scoop to pry off large wedges, then pull or cut off chunks to roll. Also, don’t roll the dough for so long that your hands warm it up. The dough balls don’t need to be perfect spheres, it’s more important to keep the dough firm and cold before putting it in the oven. If it’s too warm when it goes in, the cookies tend to flatten out and be more chewy than fudgy.
Bake for 12 to 15 minutes, or until the cookies are slightly firm and the tops are cracked and glossy—don’t overbake, or the texture gets hard and dry! When in doubt, underbake.
Cool 5 minutes on the tray, then slide the parchment/baking mat onto a wire rack and let the cookies cool completely (they are very fragile when warm – work carefully).
