dimanche 15 mars 2015

Double chocolate crisps

     Chock-full of chocolate, these crispy cookies have a tantalizing aroma while baking.

Makes about 4 dozens
  • 1 cup (250ml) unsalted butter, softened (no substitutes)
  • 2 cups (500ml) sugar
  • 2 eggs
  • 4 squares (120gr) unsweetened chocolate, melted and cooled
  • 2 teaspoons (10ml) vanilla extract
  • 2¼ cups (560ml) all-purpose flour
  • 1 teaspoon (5ml) baking soda
  • 1 teaspoon (5ml) salt
  • ¼ teaspoon (1ml) ground cinnamon
  • 1 cup (250ml) semisweet chocolate chips
  • 1 cup (250ml) chopped pecans
  1. In a mixing bowl, cream butter and sugar ; add eggs, one at time, beating well after each addition.
  2. Beat in chocolate and vanilla.
  3. Combine flour, baking soda, salt and cinnamon ; gradually add to the cream mixture.
  4. Stir in chocolate chips and pecans.
  5. Drop by tablespoons 2 inches apart onto ungreased baking sheets ; bake at 375F (190C) for 10-12 minutes or until tops are cracked.
  6. Remove to wire racks to cool.
BON APPETIT