Black Truffle Chocolate Pecan Cookies
Submitted by Bobbi Hill on May 14, 2009

These cookies come from the Daily Café in Rejuvenation House Parts in Southeast Portland. Column writer Linda Faus describes them as “slightly crisp on the outside and pure chocolate and pecan goodness on the inside.”

Servings:
Group

Complexity:   
Easy

Total Time:
1 hour, 30 minutes

Ingredients:
1 pound bittersweet chocolate, chopped
11 Tbsp. unsalted butter (1 stick plus 3 Tbsp.; see note)
1/2 cup all-purpose flour
1/2 tsp. baking powder
pinch salt
4 eggs
1 1/2 cups granulated sugar
1 1/2 Tbsp. instant espresso powder
1 1/2 Tbsp. vanilla extract
1 1/4 cups coarsely chopped pecans
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.

Place the chocolate and butter in the top of a double boiler over hot simmering (not boiling) water until melted, stirring occasionally. Set aside.

Sift together the flour, baking powder and salt. Set aside.

Combine the eggs, sugar, espresso powder and vanilla in a large bowl. Beat until well mixed. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle.

Leave on baking sheet until they have cooled some before removing to wire racks or they will be too soft to handle.

Cook's Notes:
Use real butter only. Do not substitute margarine.