Posted by: Catherine | November 13, 2009

Flourless Double Chocolate Pecan Cookies

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The best cookie I’ve ever had anywhere is The Melted Chocolate Cookie from City Bakery, still in New York City but recently departed from Los Angeles. Every time I pass the place that’s no longer there I have a heavy heart, and empty stomach (which isn’t all bad). So when my friend phoo-d passed along this recipe from one of her BBFs (Best Blogger Friend), thebittenword,  I immediately thought: RC (Replacement Cookie). These were very good, much better with the nuts than without (see photos, bottom of post). Bruce says he’s allergic to pecans, but I’m not sure I believe him (don’t ask…). I will definitely make them again and I do recommend them wholeheartedly with a qualifier: I have never had a cookie anywhere that holds a candle to City Bakery’s  Melted Chocolate Cookie.

Last but not least: Monica of lickedthebowlgood won my giveaway–as soon as I can brave the line at my post office, she will receive my friend Gail Monaghan’s Lost Desserts, and that will be good for all of us because Monica is one great baker herself!

Makes 12

3 cups confectioners’ sugar
3/4 cup Dutch-process cocoa powder (spooned and leveled)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other type of nut)
4 large egg whites, room temperature

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix).

Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely. (To store, keep in an airtight container, up to 3 days.)

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Responses

  1. These turned out beautifully! I need to give this recipe a try as it looks like there is enough chocolate in one cookie to satisfy the strongest chocolate craving.

  2. It must just melt in your mouth!

  3. Where were these while I was having my tea today, mercy.

  4. these cookies looks super duper yummy..

  5. Wow, these look so delightful! Love pecans & chocolate combo!

  6. These look delicious. As we’re promised the biggest rain storm of the year today, I might just whip up a batch to cheer us all up!

  7. Wow. They look super chocolatey and delicious! I’d probably sub chocolate chips for the nuts and have a chocolate overdose!

  8. Gluten free, and delicious! A recipe worth trying.

  9. I have a celiac friend and may just have to whip these up! I trust you and Phoo-D to steer me on the right path! They look delicious!

  10. Whole Foods used to bake chewy chocolate cookies that are similar to these – and I LOVED them! One of the best gluten-free cookies out there. Must make these ASAP.

  11. gosh, they look amazing. No “diet” word here!

  12. Wow!!! Your cookies look to die for,…just look at those yummie cookies!!!

    Wonderful !!!

  13. With or without pecans they look good to me! Thank you again for the cookbook- I can’t wait to get my hands on it :-)

  14. Really you are cookies look awesome! really delicious!! gloria

  15. These cookies are identical to my favorite cookies at the Collin Street Bakery in Corsicana Texas! I have been trying to duplicate them for years. THANK YOU!!! My only problem is getting them off the parchment. So you have a tip for me? Half of the cookie is still on the paper. I am not above peeling it off and eating just the cookie parts, but next time I would love to have whole cookies!

  16. Kerry, I don’t know why your cookies stuck to the parchment–maybe you should spray it with a flavorless oil and see how that works. Otherwise…peel away!


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