Good Friday to you all! It's time for another Favorite Ingredients Friday recipe exchange!
Before we get started, I have a quick question. I'd like to do a St. Patrick's Day themed FIF, where we all post either Irish recipes or even green food recipes. Since St. Patrick's Day is on Saturday, 3/17, I can either do this themed exchange next Friday (3/9) or the following Friday (3/16). So, cast your vote on which day you'd prefer.
Also, I won't be able to visit all of your recipes until after I get home from work. The base where I work at has tightened their security and I can no longer get to my blog or anyone else's. Rats! But I will stop by to visit your recipe eventually!
Okay, so I'm in the mood for cookies, so I'm going to share one of my favorite recipes that I found on joyofbaking.com. It's heavenly! Oh, and one of my secret to making great cookies is to slightly undercook them so they're soft and chewy. So, in this recipe, I only bake them for 11 minutes, instead of 12-14 minutes.
- 1 cup (115 grams)pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)
- 1/2 cup (56 grams) flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 pound (450 grams)bittersweet or semisweet chocolate, coarsely chopped
- 1/4 cup (57 grams) unsalted butter, melted
- 1 3/4 cups (350 grams) granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (170 grams) semisweet dark chocolate chips
- 1 cup (170 grams) white chocolate chips
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.
- Sift or whisk together the flour, baking powder, and salt, into small bowl. Set aside.
- Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Beat in the melted chocolate mixture and vanilla extract. Fold in the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.
- Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.
- Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
- These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.
- Makes about 24 large cookies.
How's that for a sinfully decedant recipe?! Now, I look forward to seeing your Favorite Ingredients Friday recipe!
Don't forget to link your specific recipe post link on Mr. Linky so I can see what's cooking at your house!
Oh, and be sure to put the title of your recipe in parenthesis! It makes it so much quicker for me to go back and search for recipes as I build my weekly menu.
My previous Favorite Ingredients Friday recipes
Broiled Tilapia Parmesian
Molten Chocolate Cake
7 Layer Mexican Dip
Grilled Honey Corn
Reese's Peanut Butter Cup Cheesecake
Strawberry & Cream Cheese Fudge Brownies
Roly-Poly Santa cookies
Grandma's Sponge Cake
Parmesan Bow-Tie Skillet
Chocolate Cream Pie
Chocolate Chip Banana Bread
Peach Banana Daiquiri
Thanks so much for your participation. I do appreciate it!