Skip to content

The Most Decadent Chocolate Cookies

July 20, 2009


During a particularly dreary afternoon on our recent Cape Cod vacation, I made a decision: I was not only going to bake something, but was going to bake the most decadent chocolate cookies possible. Having just checked out a number of cookbooks from the local library, each with more-than-adequate dessert sections, I was armed and ready for the challenge. After much perusing, I decided on the “Chocolate Wonders” from Sally Schneider’s book, The Improvisational Cook. Containing three cups of nuts and chocolate bound together by a dough that resembles brownie batter more than any anything else, these treats definitely fit the decadence bill. Our ‘chunky add-ins’ included dry roasted salted almonds, semi-sweetened chocolate chips, and the real kicker, chopped Perugina Baci bars–an Italian candy bar comprised of hazelnut paste, chopped hazelnuts, and semi-sweet chocolate.


The cookies came out very well, though I must say that a well-insulated cookie sheet is a must…With that many sugary, chocolaty, chunks these guys have a tendency to burn.

As always, enjoy. I think it would be hard not to.

Chocolate Wonders
From “The Improvisational Cook” by Sally Schneider

8 oz semisweet chocolate or 6 oz semisweet and 2 oz unsweetened; coarsely chopped
6 tbsp butter
1/3 cup flour
1/2 tsp baking powder
1/4 tsp kosher salt
2 eggs, at room temperature
2 tsp instant espresso powder (optional)
2 tsp vanilla
3/4 cup sugar

1 cup chocolate chips
1 cup pecans, coarsely chopped
1 cup walnuts, coarsely chopped
* or any combination of chunky additions totaling 3 cups. see below for more ideas:

Chunky Variations:
roasted hazelnuts
milk or white chocolate chips
roasted pistachios
peanut butter chips
almonds, cashews, macadamia nuts or peanuts (best roasted); coarsley chopped
candy bars ( peanut butter cups, M&M’s, peppermint patties, nut brittle; coarsley chopped)

1. Preheat oven to 325F.
2. Melt chocolate with butter over a double boiler; remove from heat and cool to room temp.
3. Sift flour, baking powder and salt together.
4. Beat eggs, espresso powder and vanilla; add sugar and beat until thick. Add chocolate mix and mix until just combined; then add dry ingredients.
5. Fold in chunky ingredients
6. Drop dough onto parchment or foil-lined baking sheets by the heaping tablespoon, leaving 1 1/2″ between each cookie. Bake 16-17 minutes (rotating pans halfway through to ensure even baking) or until tops look set and slightly cracked. When done, cookies should barely hold together.

Makes 20 large cookies.


No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: