Friday, October 29, 2010
4 oz unsweetened chocolate squares, chopped
4 oz semi-sweet chocolate squares, chopped
1/3 cup unsalted butter
3 large eggs
1 cup light brown sugar
1/4 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1-12-oz package 60% cacao chocolate chips
1-6.8 oz Symphony bar with almond and toffee chips
1 lb pecans, toasted and chopped
Preheat oven to 325 degrees.
Line baking sheets with parchment paper and set aside.
In a saucepan over medium heat, melt the unsweetened and semi-sweet chocolate together with the butter. Stir until smooth and set aside to cool.
Beat the eggs and brown sugar together for 3-4 minutes. Add cooled chocolate mixture.
Mix in the chocolate chips, chopped Symphony bar, and pecans.
Whisk the flour, baking powder and salt together in a small bowl; add to the chocolate mixture.
With a cookie scoop, portion cookie dough onto prepared baking sheet.
Bake for 11-13 minutes.
Allow to cool on pan for 1-2 minutes, then remove to a rack to cool completely.
The pictures below are of the cookies I made for Andrew's class party. Click here for the sugar cookie and glace icing recipes.
I've included pictures of Andrew in his costume for Storybook Character Day. He's dressed as Flint Lockwood from Cloudy with a Chance of Meatballs; the sock monkey is a stand-in for Steve the Monkey.