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!
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.)