These decadent and delicious chocolate pecan cookies are ideal for the chocolate-on-chocolate lover. (Thomas Schauer)
Dominique Ansel is the chef and owner of Dominique Ansel Bakery in New York City and a James Beard Award winner for “Outstanding Pastry Chef.” In 2013, Dominique was named one of Business Insider’s “Most Innovative People Under Forty.” That same year, the Daily Mail (UK) called him the “most feted pastry chef in the world.” Recently, he became of one Crain’s “40 Under Forty.” His bakery has gone on to win every single coveted award, including Time Out New York’s “Best New Bakery,” and holds Zagat’s highest ranking in the category. This is his first cookbook.
"I love making this recipe because of its forgiving nature and utterly addictive results," says Dominique Ansel of Dominique Ansel Bakery in New York City.
- 2 cups Dark chocolate chips
- 3 tablespoons + ½ teaspoon Unsalted butter (84% butterfat)
- 1 cup + 2 tablespoons + 2 teaspoons Granulated sugar
- ¼ cup Cornstarch
- ¾ teaspoon Baking powder
- ½ teaspoon Kosher salt
- 3 each Whole eggs (large), lightly beaten
- ¼ cup Pecans, coarsely chopped
Make the dough one day before: Step 1
Melt 1½ cups of the chocolate chips (set aside remaining chocolate) in a double boiler: Fill a medium pot with about 3 inches water and bring it to a simmer. Place the chips in a medium heatproof bowl and place the bowl snugly over the water. Stir slowly with a heatproof spatula to ensure that 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 into the melted chocolate with the spatula. Keep warm over the hot water.
Combine the sugar, cornstarch, baking powder, and salt in a large bowl. Add the eggs and whisk until fully blended and the mixture resembles pancake batter. Use the spatula 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 ½ cup chocolate chips and the pecans with the spatula.
Transfer the dough to a shallow baking dish. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.
Bake the day of: Step 1
Place a rack in the center of the oven and preheat the oven to 375°F for conventional or 350ºF for convection. Line a sheet pan with parchment paper.
Using your hands, break the dough into pieces the size of your palm (about 3½ tablespoons). Roll the dough into balls and place them on the sheet pan at least 2 inches 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 disks should be relatively close to the size of cookie you’d like.
Bake on the center rack for 4 minutes. Rotate the pan 180 degrees and bake for about 4 minutes more. When the cookies are just beginning to crack on top but the dough is set on the edge and has a soft spot about the size of a quarter in the center, remove from the oven.
Let the cookies cool on the pan for 5 to 7 minutes, to further set.
Remove the cookies from the pan and set aside. Reline the cooled pan with clean parchment paper and continue with the remaining dough.