MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brother Anselm's Flourless Chocolate-Pecan Cookies
Categories: Cookies, Snacks, Chocolate, Nuts
Yield: 20 servings

12 oz Dark chocolate chips (over
- 60% cocoa)
3 tb Unsalted butter
1 c Granulated sugar
3 tb Cornstarch
3/4 ts Baking powder
1/4 ts Kosher salt
3 lg Eggs
1/4 c (1 oz) pecans; coarse
- chopped

ONE DAY BEFORE: Melt 1 1/2 cups of the chocolate chips
in a double boiler: Fill a pot with about 2" of water
and bring it to a simmer. Place a chips in the
stainless-steel bowl and place the bowl over the water.
Stir slowly with a spatula to ensure the chocolate chips
are completely melted and smooth before turning off the
heat.

Melt the butter in the microwave (about 30 seconds on
high). Mix it into the melted chocolate. Keep the
mixture warm over the hot water.

In a mixing bowl, combine the granulated sugar,
cornstarch, baking powder, and kosher salt. Add the eggs
and whisk until fully incorporated and the mixture
resembles pancake batter. Use the spatula or a bowl
scraper, if necessary, to make sure you incorporate any
dry ingredients that have settled on the bottom or sides
of the bowl.

Slowly whisk in the melted chocolate-butter mixture. (If
it has cooled and begun to solidify, gently reheat it
before incorporating.)

Gently fold in the remaining 1/2 cup chocolate chips and
the pecans with the spatula.

Transfer the dough to the baking dish. Cover it tightly
with plastic wrap that touches the surface of the dough.
Set in the refrigerator to rest overnight.

THE DAY OF: Set the oven # 350ºF/175ºC and set a rack in
the middle of the oven.

Line a baking sheet with wax paper.

Using your hands, break the dough into pieces the size
of your palm (approximately 3 1/2 tablespoons). Roll the
dough into balls and place them on the baking sheet at
least 2" apart from one another. Press gently on the top
of each ball with the palm of your hand to make a thick
disk. This dough doesn’t spread much, so the disk should
be relatively close to the size of cookie you’d like.

Bake for about 8 minutes on the middle rack, rotating
the baking sheet 180 degrees halfway through.When the
cookies are just beginning to crack on top but the dough
is set on the edge and has a soft spot in the center
(about the size of a quarter), remove from the oven.

Let the cookies cool in the baking sheet for 5 to 7
minutes, to further set.

Remove the cookies from the baking sheet, still on the
wax paper, and set aside. Reline the sheet with clean
wax paper and continue with the remaining dough.

RECIPE FROM: https://www.kcrw.com

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