Saturday, May 22, 2010


Made with cocoa and melted chocolate, it is envolved in a powdered sugar layer and baked. The result is a delicate and gorgeous cookie that melt in your mouth.

125g butter, in room temperature
170g brown sugar
170g sugar
1 tsp vanilla extract
2 eggs
60g dark chocolate, melted
80ml milk
340g flour
60g cocoa powder
2 tsp baking powder
85g pecans, chopped
Powdered sugar

Cream the butter and sugars until is fluffy. Add vanilla and one egg at a time, beating well after each addition. Include melted chocolate and milk and beat a little more. Add flour, cocoa and baking powder and beat for 30 minutes. Add pecans and make the batter smooth with a spatula. Cover with a wrap and chill overnight.
If the batter is too gooey add a little more flour.
Preheat the oven to 350˚F. Line a cookie sheet with waxed paper.
Make balls and roll them in the powdered sugar, place into the cookie sheet, leaving a space between them because they'll expand in the oven. Bake for 15 minutes or just until is baked, do not overbake or will be too hard.

Yield: 90 cookies.


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