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La Belle Cuisine
Rosie's Bakery Cookie Book:
by Judy Rosenberg, 1996, Workman Publishing Co., Inc.
“Named by my son Jake, this extra-fudgy, almost flourless,
chips cookie is a dark – as dark as
can be – sensation. It’s a chocoholic’s
and not bad
for the casual indulger too.”
Makes 20 large
6 ounces (1 cup) plus 4 ounces (3/4 cup)
10 tablespoons (1 1/4 sticks) unsalted butter
6 tablespoons all-purpose flour
1 teaspoon baking powder
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup sugar
1/2 cup chopped pecans or walnuts
1. Preheat the oven to 325 degrees F. Line several baking sheets
with parchment paper or grease them lightly with vegetable oil.
2. Melt the 6 ounces of chocolate chips and the butter in the top of a
boiler placed over simmering water. Then remove the pan
the heat and allow
to cool slightly.
3. Sift the flour, baking powder, cocoa, and salt together into a small
and set aside.
4. Using an electric mixer on medium speed, beat the eggs and vanilla in
medium-size mixing bowl until they are blended, about 10 seconds.
5. Add the sugar to the egg mixture and blend until the mixture is thick,
about 1 minute. Scrape the bowl.
6. Add the melted chocolate and blend 1 minute more. Scrape the bowl.
7. Add the flour mixture on low speed and mix until blended, 10
scraping the bowl with a rubber spatula.
8. Add the remaining 4 ounces chocolate chips and the nuts, and blend
are mixed in, 5 to 8 seconds.
9. Drop the dough by generously rounded tablespoons about 2 inches
the prepared baking sheets.
10. Bake the cookies until they rise slightly and form a thin crust, 14 to
minutes. Immediately transfer the cookies from the baking
sheets to wire
racks to cool.
11. If you plan to snack on them the first day, place the cookies on a
After that, place the cookies in an airtight container and
for a day
or two or store in the freezer for up to 2
weeks. Bring the
cookies to room
temperature before eating.
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