Monday, August 1, 2011

Chocolate Pecan Cluster Cookies

You know, when you start bringing treats to an occasion, they’ll start to get used to that! I had taken cookies to a meeting at work and the people were thrilled. Late afternoon meetings are a little tough, so a little sugar can’t hurt. We were having another meeting so I figured I should bring cookies again. I take cookies to the library all the time, and I have a good sense of what they like and don’t like. I didn’t know this group as well so I didn’t want to make anything exotic. Chocolate is a safe choice, so I went with that.

If you’re looking for a chocolate cookie, this is the one for you! These call for a whopping 14 ounces of chocolate and a mere ¼ cup of flour. The method to make these is a bit unusual, with melting some ingredients in the double boiler and heating the eggs over water. Honestly, I don’t know that I really needed to go through all of the trouble. The cookies seemed very forgiving and baked up without any trouble. Who knows, maybe next time I will just mix it all together and see how it goes.

These cookies look about the same going in to the oven as they do coming out, so it’s a bit hard to test for doneness. Just go with the time given and they’ll be fine. If they are a bit gooey in the center, that’s no problem! These have such a rich chocolate flavor and are quite addicting, so make them small and you won’t feel as guilty when you eat too many of them.

Chocolate Pecan Cluster Cookies

1/4 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
8 ounces semisweet chocolate, chopped
2 tablespoon butter
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 cup chocolate chips
2-1/2 cups pecan halves, broken in large pieces and toasted

Preheat oven to 350 degrees. Line two large baking sheets with silicone baking mats.

In small bowl combine the flour, baking powder, and salt; set aside.

In a double boiler, combine the chocolate and butter. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted.

In medium heatproof bowl, whisk together eggs, sugar, and vanilla. Place over a pot of barely simmering water. Gently whisk 2 minutes or just until warm (about 100 degrees). Gradually whisk in the melted chocolate in a couple of additions. Stir in flour mixture. Use a spatula to stir in the chocolate chips and pecans.

Drop by rounded tablespoonfuls on the prepared baking sheets. Bake 8 minutes or until cookie surface appears dry and set. Transfer cookies onto wire racks to cool completely.

Recipe from Our Share of the Harvest

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