Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Name This Dish Cookies
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- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: about 24 cookies
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 325
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 43 mg
- Sodium
- 88 mg
These rich, gooey double chocolate chip cookies have an added depth of flavor from Mexican chocolate, mole paste and cinnamon. Topping with chocolate pistoles results in the large pools of melted chocolate in each cookie. Toasted pepitas give the cookies an earthy, savory crunch.
- Level: Easy
- Total: 1 hr 30 min
- Active: 25 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 325
- Total Fat
- 17 g
- Saturated Fat
- 9 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 3 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 43 mg
- Sodium
- 88 mg
Ingredients
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Directions
Special equipment:
a stand mixer- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 3 baking sheets with parchment paper. Combine the butter, 1/2 cup bittersweet chocolate, the Mexican chocolate and mole paste in a medium heatproof bowl. Set the bowl over a medium saucepan of gently simmering water (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate melts and the mole paste dissolves, about 8 minutes. Carefully remove the bowl from the pan and set aside to cool completely.
- Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl. Combine the brown sugar, vanilla, cinnamon and eggs in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Reduce the speed to medium-low; add the cooled chocolate mixture and beat until combined. Using a rubber spatula, stir in the flour mixture in 3 additions to make a sticky dough. Fold in the remaining 1 cup bittersweet chocolate and the chopped semisweet chocolate and pepitas.
- Roll 24 mounds of dough (about 3 tablespoons each) into balls and arrange 2 inches apart on the prepared baking sheets. Stud the tops of each ball with 2 whole semisweet chocolate pistoles.
- Bake for 8 minutes, switching the pans halfway through. Remove from the oven and bang the pans on a cutting board or heatproof counter 3 or 4 times to help the cookies spread. Return to the oven and bake until the cookies are set around the edges and still soft in the center, 4 to 6 more minutes. Let cool 10 minutes on the pans, then remove to a rack to cool completely. Repeat with the remaining baking sheet.
