So yea, I’m on a Sarabeth kick. But I wasn’t kidding when I told you her baked goods were all sorts of delicious. Take these cookies for instance. I made them before these muffins from Sarabeth’s cookbook after trying them at her booking signing and falling in love. And this is coming from the self-proclaimed “I’m Not a Chocolate Girl.”
Yes – I’m not into chocolate but I AM into these cookies. As were a few of my girlfriends after they tried them at my recent ladies brunch. My sister couldn’t even wait until food was served and sneaked a couple when I turned my back.
They aren’t for the faint of heart as they are FULL of chocolate flavor. But the pecans and walnut give them a nice contrast. If you only try one recipe from this book, it has to be this one. Make sure to add it to your holiday baking roster and try not to eat them all before giving them away to your friends and family.
I love this recipe and this cookbook so much that after publishing my interview with Sarabeth this week, I reached out Rizzoli, the book’s publisher, and asked if they would be willing to give away a copy of Sarabeth’s cookbook to one of my readers. They happily said yes. So here we go -
Check out my interview with Sarabeth Levine and leave a comment ON THIS POST letting me know what you think about the tips she gave for home bakers. Would you add any others?
For ONE additional entry do the following:
Follow (me) @AChicaBakes AND (Sarabeth Levine) @GoddessOBakedom on Twitter AND tweet the following: I just entered to win a copy of Sarabeth’s Bakery cookbook via @AChicaBakes. Enter here: http://wp.me/p1cogS-g7.
Then come back to this post and leave me a comment letting me know you did so. If you are already a follower on Twitter, it still counts.
It’s a quick turnaround for this one. You have until 11pm Eastern Tuesday, December 14th to enter. This giveaway is also only open to US residents. The winner will be contacted via email. Make sure to include your email address in the contact form when leaving your comment.
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (5 ½ ounces) coarsely chopped pecans
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts
Position a rack in the center of the oven and preheat to 350 degrees. Line two half-sheet pans with parchment paper.
Sift the flour, baking powder, and salt together into a medium bowl and set aside.
Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
Whip the eggs in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate/butter mixture until fully incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl. The dough will be somewhat soft.
Using a small ice cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)