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Hello everyone.

I absolutely love chocolate cookies, and the ones I’m sharing with you today are just heavenly…

I was inspired to make these cookies after visiting a café in Charleston, South Carolina. In that café they had chocolate cookies like these, dipped in dark chocolate and sprinkled with pecans, coconut or sprinkles.

 

PicMonkey Collage

Southern Chocolate Cookies

  • 12 oz. (340 g) chocolate
  • 1/2 cup (115 g) butter
  • 3 large eggs, at room temperature
  • 1 ¼ cups (275 g) regular sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (65 g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ¾ oz. (250 g) chocolate chips
  • 6 oz. (170 g) pecan nuts
  • 5 oz. (140 g) walnuts

Optional:

  • Chocolate, for dipping
  • Desiccated coconut
  • Chopped pecan nuts
  • Sprinkles

 

Preheat oven to 350 ˚F (180 ˚C). Line a baking tray with baking parchment and set aside.

Melt the chocolate and butter in a bowl over a pan of simmering water, or use the microwave. Leave to cool completely.

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Put the eggs into a bowl and beat for 30 seconds, then add the sugar and vanilla and beat for another 15 minutes.

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Add the cooled chocolate, flour, baking powder and salt, and beat until everything is well blended.

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Add the chocolate chips, pecan nuts and walnuts and fold them in with a rubber spatula.

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I use an ice cream scoop (2 inches/5 cm diameter) to arrange equally sized mounds of dough on the baking tray.

Make sure that the cookies are well spaced apart to allow for spreading while baking.

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Bake for about 20 minutes.

If you want to dip them in chocolate and sprinkle with some coconut, pecan nuts or sprinkles, leave the cookies to cool completely before you do so.

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I hope you’re tempted…

Hugs from me to you.

 

 

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Comments

comments

18 Comments

  1. Hi Manuela, I just wanted to check that the time on beating the eggs was in fact 15 minutes and not seconds. I want to make these soon. Thanks!

    • Team Passion4Baking Reply

      Hi Lindsay, it is indeed 15 minutes, the eggs and sugar should be really pale and fluffy.
      Happy baking!

      -Team Passion4Baking

  2. intagram : gamze_clk
    Your recipes seem so delicious I need to try one of them soon!

    • Team Passion4Baking Reply

      Hi Gamze, thank you for your kind comment, best of luck with the baking!

      -Team Passion4Baking

  3. You’re recipes are always wonderful and the pictures look so delicious !! 🙂 I look forward to your posts every day. 

    • Team Passion4Baking Reply

      Hi Belle, thank you for your kind words!
      Happy baking 🙂

      -Team Passion4Baking

  4. This recipe seems so delicious and I can’t wait to try it but I have a question I was having a problem with the consistency of the vanilla frosting. It kept coming out way too liquidy. Do u have any suggestions on how to make it thicker?

    • Team Passion4Baking Reply

      Hi Jessica, I’m not sure what you mean as there is no vanilla frosting for these cookies.
      Maybe your comment was directed to a different post?

      -Team Passion4Baking

  5. Oh these look absolutely delicious!
    I’d love to bake some southern stuff 🙂
    My boyfriend is from Alabama so I’d love to make some of these. Do you know any Alabama sweets I wonder?
    You should try baking southern cornbread (very tasty!) and sweet! And Have you ever tried funnel cake?

    Ah, I did have a question about the cookies. What would you call ‘all purpose flour’ in swedish?? Is it just regular vetemjöl? 

    /Jo 

    • Team Passion4Baking Reply

      Hi Joanna, al-purpose flour is pretty much regular “vetemjöl”.
      There may be some more southern treats to come, time will show.:)

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hei Sofie, det kommer litt an på hvor store cookies du lager, men ca 20 stk.

      -Team Passion4Baking

  6. Hi Manuela! What kind of chocolate do you recomend for the cookies? Can i use semi sweet?

    Thanks!

    • Team Passion4Baking Reply

      Hi Caroline, we like semi sweet or dark chocolate (70% cocoa solids) for these cookies.
      Happy baking!

      -Team Passion4Baking

  7. Hi! Why don’t you have a friendly printing option? I have been trying to print the recipe for one hour but in vain 🙁

    • Team Passion4Baking Reply

      Hi Diane, there is an icon at the bottom of the post, it’s green and says “Print PDF”. Click here, then click on the photos on the print friendly version if you want to avoid printing the photos.

      -Team Passion4Baking

  8. Hi Manuela! Can I skip the walnuts and pecans? Can’t found it here. And the chocolate you use, is it cooking chocolate??

    • Team Passion4Baking Reply

      Hi Anggun, you can use any kind of nuts for these cookies, almonds and hazelnuts work well too. Manuela uses dark chocolate with a minimum of 70% cocoa solids.

      -Team Passion4Baking

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