Ingredients

The following ingredients have 10 Servings
  • 2 cups pecans
  • 7 ounces dark chocolate bar (preferably Lindt, Ghirardelli, or Valhrona)
  • 6 tablespoons unsalted butter (cut into pieces)
  • 2 large eggs
  • 3 tablespoons malted milk powder
  • 2 teaspoons vanilla extract
  • 3/4 cup brown sugar
  • 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate or semi-sweet chocolate chips

Instruction

  • In a medium bowl add the eggs, malted milk powder and vanilla. Use a hand mixer to beat until light and frothy. Add the brown sugar and beat until thick and creamy. Set aside.
  • In a small bowl whisk together the flour, baking powder and salt. Set aside.
  • Add the melted chocolate to the egg mixture and beat until well combined. Stir in the flour mixture until there are no white streaks of flour remaining.
  • Add the pecans and chocolate chips to the cookie batter and stir to combine.
  • Use a 1.5 ounce cookie scoop or by heaping tablespoons to portion out cookies, 3 inches apart on the prepared baking sheet.
  • Bake for 10-12 minutes or until the center is just set. Cookies will be gooey and soft inside. Let them rest on the cookie sheet for about 8-10 minutes. (The cooled cookies will be dry). Transfer to a wire rack to cool completely.
  • Store cookies in an airtight container.