I just can’t believe my last post was all the way back in the fall! I apologize…between getting married, honemooning and getting my business up and running, it has been very tough for me to find time to do some writing! Time to get back to it!
In my last post I talked about warm chocolate cakes and a sure proof method of insuring molten chocolate goodness when baking a molten chocolate cake. Well, for all of you who are not up for making indiidual cakes, how about the perfect molten chocolate cookie? These you can bake, freeze or eat right away – and all they require is a few seconds in the microwave for a yummy molten cookie! I have shared this recipe with all of my past clients as something they may want to make for Super Bowl or Valentine’s Day and now I will share it here. This is one of the first cookie recipes I did in pastry school and now it is a regular part of my baked goodies repertoire. Enjoy!
Melt chocolate, unsweetened chocolate and butter over a bain-marie (double boiler or a heat resistant bowl places over simmering water) â€“ cool slightly
Whip eggs, sugar, coffee extract, vanilla extract, and salt together until light and fluffy.
Fold the chocolate mixture into the egg mixture.
Fold flour, chocolate chips, and pecans into batter
Place small mounds of batter on a parchment lines sheet pan and bake at 350F for 7-9 minutes.