The Complete Chocolate Cookie

I promised myself that this would be one of the recipes I would keep to myself. One of those things I sold at my bakery that everyone would try to replicate, but never really grasp. This cookie is that good. It is somewhat involved, but trust me your time and dirty dishes will not be used in vain! Here's what you need.

1/3 all-purpose flour
1/4 cup unsweetened cocoa
1 tsp baking powder
1/4 tsp salt
12 oz semisweet chocolate chips, separated
1/2 cup butter (don't you dare use margarine!)
2 large eggs
3/4 cups sugar
1 1/2 tsp vanilla
2 cups pecans (you do not want to over nut this cookie! If you love pecans trust me this is enough.)


 Go ahead and preheat your oven to 325° F and grease two cookie sheets. In a small bowl, mix your dry ingredients (flour, cocoa, baking powder, and salt). Whisk these together. This is the modern version of sifting so all of those pesky flour clumps fall apart and your cookie batter is nice and smooth.

In a heavy saucepan, melt half of the chocolate and butter over low heat. Make sure you stir often until smoothed. Burned chocolate is the most frustrating thing in the world so keep it moving and turn off the heat as soon as there are no more chocolate clumps. Set that aside and let cool completely. This is important because when you add the rest of the chocolate chips, you don't want them to melt into your batter.

Now use a large bowl and with a mixer on medium speed (or here's your opportunity to get an arm workout today) beat eggs and sugar until light and lemon colored (2 minutes). Remember to scrape the bowl with a rubber spatula to make sure everything gets incorporated evenly. Add the cooled chocolate, flour, and vanilla and beat for two minutes on high. Use a wooden spoon to fold in pecans and remaining chocolate chips.

Drop this batter on your cookie sheets about 2 inches apart. Spread the batter with the back of a spoon to about 1/2 inch thickness. Bake 13 minutes or until the tops have cracked. Rotate your cookies sheets halfway through to ensure even baking. Let them cool for ten minutes before you dig in. Burning your tongue isn't fun even when it's with chocolate.

There you go. Fairly simple and super yummy. Haven't met a person who didn't love these.

Enjoy!