Now there are two things you will want to do that will change this cookie and not for the better. First of all, no matter how much you want to, do not add any more flour to this mixture, you do not need it…….trust me!
Secondly, do not leave these cookies to bake too long, you want the inside to still be a little gooey, as long as the outside has set the inside should be fine, so do not go past the recommended time! After the cookie sits a while it sill set up. I also found that using all bittersweet chocolate doesn’t do the cookie justice, I use the absolutely best chocolate I can find, and its always Semi-sweet or Bittersweet, but I use plain old toll house chips for the second addition, feel free to adjust this as you like. But all bittersweet won’t give it that OMG taste! Now for my second cookie……sigh……I keep telling you I’m not a trained baker, but I do love to bake! Well, I knew just changing over white chocolate for dark chocolate wouldn’t be an equal trade-off…..I knew that….but I figured well, maybe it would (this is typical guy behavior, we know something isn’t really right, but we do it anyway…sigh). Now what I did do, was to cut the sugar in half, White chocolate is sweeter, and I upped the flour by ⅓ cup……well that wasn’t quite enough. I should have used at least a half a cup, maybe even a little bit more. I also should have thrown it in the freezer for about 15 minutes to let it set up better, it started to spread before it went in the oven. But even with all that the cookie was almost, and I do say almost an OMG cookie. I used salted pistachios instead of walnuts, and the salt was perfect with the sweetness of the cookie, that was a good decision!
More Cookie Recipes You’ll Love!
- Meyer Lemon Ricotta Cookies
- Sweet and Salty Chex Mix Cookies
- Oatmeal Granola Cookie
- Toffee Pretzel Peanut Butter Cookies
Chocolate Decadence Cookies
Ingredients
- ¼ Cup All Purpose Flour
- ¼ tsp Baking Powder
- ⅛ tsp salt
- 8 oz bittersweet or semi-sweet chocolate chopped
- 2 Tbsp Unsalted Butter
- 2 Large Eggs
- ½ cup Sugar
- 1 tsp Vanilla
- 2 cups walnuts or pecans chopped
- 12 oz premium chocolate chips semi sweet or milk chocolate
Instructions
- Preheat oven to 350 degrees
- Mix flour, baking powder, and salt together.
- Place 8 ounces of chocolate with the butter in double boiler to melt until smooth, then set aside.
- Whisk eggs, sugar and vanilla till thoroughly blended. Set on double boiler and whisk, until lukewarm.
- Stir eggs into warm (not hot) chocolate mixture.
- Add flour mixture to chocolate, then add nuts and chocolate chips.
- Scoop rounded tablespoon of cookie mixture onto cookie sheet 1 ½ inches apart.
- Bake until cookie looks dry on outside but is still gooey on inside, about 12-14 minutes
@bakingdancer
I cannot believe your chocolate decadence cookie recipe only had 6 votes. The cookies were so good. Also, this recipe would be easy to convert to gluten free without sacrificing the flavour, since there’s only a quarter a cup of flour.
Chef Dennis Littley
thank you! this is one of my oldest posts and one I’ve been meaning to redo. Thanks for giving me the motivation
Lala
'if no one saw it, it never happened.' best. line. ever.
Marisa
I usually much prefer dark chocolate over white chocolate, but those white chocolate ones look super!
Allie
OMG. Gorgeous cookies!! Wowza, that chocolate decadence cookie looks just that. I want to eat, and thanks for sharing.
denise @ quickies on the dinner table
Dennis – your posts are massive and brimming with great recipes and wonderful photos. Coming here is beginning to feel like going to some sort of culinary Disneyland!!
I love the napoleons and BOTH those cookies! I would be saying "Oh my God" after every bite too, I think. Fantastic!!