Who is ready for some killer chocolatey cookies? It is still snowing so I think some chocolate and a cup of coffee is definitely the thing for today. These are probably the chocolatiest (yes, I just made that word up!) cookies you can make. They are a little bit of work but well worth it in the end. Oh, and don't tell your friends they are gluten free--they will NEVER know!!! :o)
Decadent Chocolate Cookies
1 cup butter (if you can't have dairy, use Earth Balance "butter" spread--works just as well)
3 cups chocolate chips
8 ounces unsweetened chocolate
Melt all of the above and cool until tepid. Be careful in melting chocolate in the microwave--it works but you must do it slowly and at low power and stir often. Chocolate burns very quickly.
Meanwhile, whip 8 eggs and 3 cups sugar together until ribbon stage (until they are light in color--about 6 minutes).
While eggs are whipping...
Stir 1 1/2 tablespoons of instant coffee in 1/4 cup warm water.
Add 2 tablespoons vanilla.
In another bowl combine
1 cup gluten free flour OR almond flour OR hazelnut flour OR pecan meal/flour
1 teaspoon baking powder
1 teaspoon salt
Add coffee/vanilla mixture to egg mixture. Pour 1/3 of the chocolate mixture into the egg/sugar mixture and stir together by hand--be sure to get everything incorporated and to scrape the sides of the bowl well.
Add another 1/3 of the chocolate mixture and repeat only this time fold it in, trying not to deflate the egg too much. Repeat again with the last 1/3 of the chocolate mixture. Then stir in the flour/baking powder/salt mixture. Lastly, add 3 cups chocolate chips (I prefer the mini chocolate chips but regular ones work just as well), and 3 cups chopped pecans. Place in the refrigerator overnight.
Preheat oven to 350 degrees. Using a cookie scoop, scoop the dough out onto parchment lined cookie sheets. Bake for 12-15 minutes or until top starts to crack. DO NOT OVERBAKE.
