This is what you picture when you picture the perfect cookie and a chocoholics dream: three kinds of chocolate, crackling cocoa outside, chewy gooey fudge on the inside, and a nice crunch of nut to give it texture. This is the kind of cookie that has to be locked away or it goes missing.
Chef Nik’s Flourless Chocolate Fudge Cookies
- 400 g (3 cups) dark chocolate chopped up or good quality chips
- 50 g (1/3 cup) unsweeted or bittersweet chocolate chopped
- 60 g (1/4 cup) unsalted butter
- 15 ml vanilla
- 4 eggs
- 350 g (1 3/4 cup) sugar
- 60 g (2/3 cup) cocoa
- 1.5 ml salt
- 5 ml baking powder
- 125 g (1 cup) roasted chopped pecans or chopped walnuts
- 170 g (1/2 cup) each of dark and white chocolate chips
- Preheat your oven to 350°F.
- Melt the dark and unsweetened chocolate with the butter over a double boiler gently (you want to melt not cook).
- Whisk the chocolate butter mixture smooth and set aside.
- In the bowl of an electric mixer with the wire attachment or with a hand held electric beater, beat the eggs with the sugar until thick and fluffy (ribbon stage).
- Add the vanilla and chocolate mixture to the eggs and beat in.
- Combine the cocoa, salt and baking powder in a bowl and whisk together until smooth and combined.
- Add with the nuts and chocolate chips and blend on low speed until all combined.
- Pour the batter in a pan cover with clear wrap and let sit for 15 to 30 minutes for the mixture to set.
- Scoop out using a small ice cream scoop or use a teaspoon to drop small cookies onto parchment line cookie sheets leaving an inch between cookies, do not press down.
- If you have a convection oven you can bake 3 trays at a time. If you have a conventional oven set the rack in the middle part.
- Bake cookies for 8 minutes do not over bake or they will be dry. They will be shiny and have cracks on top. Let cool before devouring (if you can!).
Makes about 48 small cookies.
Nik believes that “cooking is the best gift you can give. I believe in serving people fresh food grown as close to home as possible as it provides the best taste and nutrition.”