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.
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
- Chocolate, for dipping
- Desiccated coconut
- Chopped pecan nuts
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.
Put the eggs into a bowl and beat for 30 seconds, then add the sugar and vanilla and beat for another 15 minutes.
Add the cooled chocolate, flour, baking powder and salt, and beat until everything is well blended.
Add the chocolate chips, pecan nuts and walnuts and fold them in with a rubber spatula.
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.
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.
I hope you’re tempted…
Hugs from me to you.