These are formed sandwich cookies. They may look like Oreos® but they are much, much better. They are made with tons of chocolate and nuts. Because there is so much chocolate, be sure and use only the best chocolate chips or wafers.
Ingredients
1 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 cups dark (semi-sweet) chocolate chips
1/4 cup butter
1/2 cup granulated sugar
2 large eggs
1/2 tablespoon vanilla extract
2/3 cup pecans, finely chopped
vanilla cream cheese filling (recipe follows)
Baker’s note: the pecans should be chopped to about 1/8-inch in size. They should not be chopped into meal. A plunger-type nut chopper will work best.
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk the flour, salt, and baking powder together in a small bowl. Set aside.
- Melt the chocolate and butter together in a small bowl in the microwave, stirring often. Stir in the sugar. Continue stirring until the sugar is dissolved. Add the eggs and beat until well combined. Stir in the nuts.
- Add the dry ingredients to the chocolate mixture. Combine. Let the dough rest for five minutes.
- Use a 1-ounce ice cream scoop or a spoon to make uniform walnut-sized mounds on a cookie sheet. Bake for 8 to 10 minutes. Cool on racks.
- Pair up your cookies. Put a teaspoon of filling on one cookie of each of thepairs and gently press the cookies together, back to back.
To make the vanilla cream cheese filling, beat 4 ounces of cream cheese until it is light. Add 1 teaspoon vanilla. Beat in 2 cups of powdered sugar, a portion at a time.
Additional Resources:
- “How to Bake” is a 250 page e-book that will explain the roles of sugar, butter, and flour in cookies and many baking principles. It is free and available for download.
- “A Baker’s Cookie Guide” is a three-volume set containing recipes, tips, and techniques. It is free and available for download.
- “A Baker’s Guide to Chocolate” tells you how to get the most out of your chocolate. It is free and available for download.
