Angela from Spinach Tiger is coming to visit me!
We are going to hang out in the kitchen this weekend. I think I’ll take her to the Hollywood Farmers Market on Sunday. I just know we are gonna have a blast.
I think I should probably get ready– maybe make some special yummy something to offer her when she arrives. But I’ll tell ya the truth, it’s been a long time since a girl spent the night at my house! What do girls eat anyway?
Oh, that’s right, I have read enough blogs to know– girls eat chocolate.
That means baking. I think I may have mentioned I am not really much of a baker. But don’t you think I oughta make some sort of effort? Afterall her husband is trusting me to take care of her while she is here. To me, that means clean towels and of course feeding her well. What did you think it meant?
Anyway, I may not be a girl but I know where to find chocolate. So I decided to visit Daydreamer Desserts because I remember she had some mighty impressive chocolate cookies a few months back. She called it them Insanely Chocolate Cookies. Well, I figure Spinach Tiger must be insane to spend her well-earned vacation time visiting me, so this insane chocolate cookie may be just the thing for a girl like her. Besides that cookie has stuck in my brain all these months and I think this is the perfect occasion to bring it out.
This cookie has quite a pedigree too. The version I made comes from Daydreamer Desserts who adapted it from Chocolate & Zucchini. Though it was originally introduced as a recipe by Jacques Torres published in the New York Times on August 11, 2003.
See how blog love works…
- 1⁄2 c flour
- 1 t baking powder
- 1⁄2 t kosher salt
- 16 oz bittersweet chocolate chips
- 1⁄4 t espresso powder
- 2⁄3 c granulated sugar
- 3 T unsalted butter (at room temperature)
- 2 large eggs (at room temperature)
- 2⁄3 c chopped toasted pecan halves
Line a 9x9 baking dish with parchment paper.
In a small bowl whisk together the flour, baking powder, and salt. Set aside.
Melt 10oz of chocolate using the double-broiler method or in the microwave. While still hot, stir in espresso powder. Set aside to cool.
In the bowl of a stand mixer cream together the sugar and butter until fluffy. Add eggs one at a time and mix just until they are combined.
Slowly add whisked dry ingredients and mix until combined. Stir in the melted chocolate.
Finally, stir in the reserved chocolate chips and pecans.
Pour the mixture into the prepared baking dish and spread it into an even-ish layer with a spatula.
Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
Place in the fridge for 20–30 minutes, or until firm enough to handle without it sticking to your fingers.
Remove the dough from the fridge and slide the parchment paper and dough onto a cutting board. Using a large, sharp knife, cut the dough into 16 equal pieces.
Give each piece a somewhat rounded shape with the palms of your hands and place on the prepared baking sheets.
Insert into the oven and bake for 12 (chewy) to 15 (crispy) minutes. Or until the surface is just set, but still plenty soft when gently pressed in the middle.
Let the cookies settle on the baking sheet for 20 minutes before transferring them to a rack to cool completely.
SERIOUS FUN FOOD