Fred’s Chocolate-Pecan Cookies
Updated April 7, 2020
Peter DaSilva for The New York Times
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 ounces semisweet chocolate
3 ounces unsweetened chocolate
6 tablespoons unsalted butter
3 eggs
1 cup/200 grams granulated sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking powder
4 tablespoons/30 grams all-purpose flour
1 cup chocolate chips
1 cup pecans, coarsely chopped
Nutritional analysis per serving
9 grams carbs; 12 milligrams cholesterol; 87 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 5 grams fat; 1 gram fiber; 43 milligrams sodium; 1 gram protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Melt the semisweet and unsweetened chocolates and butter in a double boiler and cool slightly.
- Step 2
In a separate bowl, whip the eggs until frothy. Add the sugar and continue whisking until the mixture thickens and pales. Add the vanilla and whisk. Whisk in the chocolate mixture to combine.
- Step 3
In another bowl, combine the salt, baking powder and flour. Fold the chocolate mixture into the flour mixture, stirring to combine well. Stir in the chocolate chips and pecans.
- Step 4
Drop the cookies from a 1 tablespoon measure onto a parchment-lined baking sheet and bake for 10 to 15 minutes until lightly set. Remove the cookies and cool on a rack.
Private Notes
Comments
Agreed! Definitely five stars. The batter is unorthodox, but trust that the pastry chef has fine tuned this recipe. Brownie style batter that creates an unforgettable finished; subliminal cookies. With a glossy, smoothness to them, don't forget to add the salt flakes on top. Add a little more flour if you wish, but please resist from adding 3 cups of flour. . . .
Here's what I think: when you wisk the eggs and sugar together until mixture "thickens and pales", you really have to put your mixer speed up pretty high (you'll see "ribbons" forming in the mixture, which means it's getting thick). This takes several minutes. Then it will get even thicker as you add the rest of the ingredients. 4 Tablespoons of flour worked for me.
When I first mixed up the batter as directed (with 4 Tbsp of flour), it seemed far too liquid to dish out onto cookie sheets. I sat down with my computer to read the comments, and when I got back to my bowl, the batter was no longer liquid--it was proper cookie dough for dishing onto parchment. So my advice is to rest the batter for a few minutes before scooping it out. In my experience, every other detail in the recipe was spot on, including the parchment (ungreased). I will make these again!
Well, these are my favorite cookies I’ve ever made. As the dough came together I thought, how is this going to stick together? Lots of liquid. But the dough holds together great when balling and baking (even without a stint in the fridge). Highly recommend under baking.
I am not an expert baker but I will say this about the recipe. I made these twice to bring for a Christmas dinner. The first batch was a disaster even though I followed the recipe exactly and with patience. The second was better, but honestly given the comments on the ratio of flour and the thickness of the dough I think this recipe needs to go back to the test kitchen. I add an additional tablespoon of flour and chilled the batter which seemed to help hold them together.
I whipped the eggs on HIGH for 2 minutes, added the sugar and did another 3 minutes. Then let sit for 30 minutes and proceed. The cookies will turn out perfect. Agree with reviewer Rachael: these are 5 star, easily. For sure going on my Christmas-gifting list.