Bittersweet Chocolate Decadence Cookie

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Bittersweet Chocolate Decadence Cookie recipe by Barefeet In The Kitchen
The other day, I was looking for a sweet treat to make for dessert to go with some homemade ice cream. As I stared at several options online, I saw a tweet from Chef Dennis with a link to these cookies. I immediately went to the kitchen and started melting the chocolate.

These are deliciously unique cookies. With just 1/4 cup of flour in the entire batch, the bulk of the cookie is richly packed with chocolate and walnuts (pecans can also be substituted).

I knew that my husband would be happy to see these, since he loves walnuts in his cookies and they aren’t always my favorite. I’m happy to say that I loved these, walnuts and all.

Bittersweet Chocolate Decadence Cookie recipe by Barefeet In The Kitchen

Baking Tip: Be careful not to overcook these cookies. They will dry out quickly and won’t be nearly as amazing.

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Bittersweet Chocolate Decadence Cookie

5 from 2 votes
Recipe from and with thanks to Alice Medrich and Chef Dennis
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Servings: 12 cookies

Ingredients 

  • 1/4 cup all purpose flour - do not add more than this you will not need it
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon kosher salt
  • 8 ounces bittersweet chocolate I used Ghiradelli Bittersweet Dark Chocolate Chips
  • 2 tablespoons butter
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2 cups walnuts or pecans chopped
  • 6 ounces semi sweet chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Mix together flour, baking powder and salt and set aside. Melt 8 ounces of chocolate along with the butter in a double boiler (or in the microwave, 1 minute at a time at 50% power). Set aside the melted chocolate to cool slightly.
  • In a glass bowl, whisk together the eggs, sugar and vanilla until thoroughly blended. Place over a simmering pan of water and continue whisking until lukewarm. Stir the warm eggs into the melted chocolate. Add the flour mixture and then add the chocolate chips and chopped nuts.
  • Scoop rounded tablespoons of the dough onto a parchment or silpat lined baking sheet. Bake until the cookie looks dry on the outside. It should still be gooey on the inside*. This took just 10 minutes in my oven. Remove to a wire rack. The inside of the cookies will be soft when you place them on the rack, but they will firm up as they cool. Enjoy!
  • * Be careful not to overcook these cookies. I let one batch go a little too long and they were not nearly as amazing.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Hughes says

    I only had three bittersweet squares. Cut down the nuts to one cup. The cookies were still outrageously good.5 stars

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