Friday, January 25, 2013

Flourless Chocolate Espresso Pecan Cookies w/Fleur de Sel. Method #2, FAVORITE !

i know you've all seen this cookie before...but
i've done them before, BUT i used Franscois Payard's Recipe and method.  they are similar in taste, but i hate to say this recipe received better reviews.  i'm not saying Franscois weren't absolutely delicious...i'm just saying these are DIFFERENT and to each his own.
these are more dense and thicker than the "Payard Cookie"...
and, as usual... i've added a touch of espresso and a little kick of cayenne.

these are more like intense little chewy crunchy lumps of chocolate coal.
they seem to hold up better and will package well for for your chocolate loving friends.

these are too easy to pass up...
the flourless chocolate fudge cookie is a must for that intense chocolate fix.  it's definitely the chocolate lover's cookie.  i know you have some gluten-free friends or there's always a gluten free person in the room and you don't want to leave them out.  more and more people are going gluten free just for health's sake, so you better throw some of these delicious lumps of chocolaty goodness in your repertoire.


3 cups powdered sugar
1/2 cup plus 2 Tbsp unsweetened cocoa powder
1/2 tsp fluer de sel or smoked more for sprinkles
3 large egg whites
1 Tbsp plus 1 tsp pure vanilla
2 cups toasted pecans
1/2 tsp espresso powder
1/4 tsp cayenne...optional
1/2 cup chopped dark chocolate

preheat oven to 350F degrees.  line two baking sheets with parchment paper.  give the parchment a LIGHT spray of non-stick spray or a quick swipe of the butter stick.
in a bowl of a stand mixer, mix powdered sugar, cocoa powder, espresso powder, cayenne and salt.
mixer on LOW, add egg whites one at a time.  add vanilla.

#1...mix on medium speed for 10-12 minutes until the mixture becomes slightly thick.
now...stir in the toasted pecans by hand.  i went ahead and threw them in the mixer for a minute, then finished by hand.  let the batter sit in the bowl for about 15-20 will thicken. on prepared sheet and let sit for another 15-20 minutes.  i wanted to shoot the delicious dough so they sat for 25-30 minutes...this is how i got the "lumps of coal look" as seen in the 2 photos directly below.'ve already done this, but there are only 3 egg whites not 4 like Payard's Recipe.  this makes for a thicker dough.
sprinkle with smoked salt while they sit in waiting.

put sheets in the oven and immediately lower the oven to 320F.  bake for 16-18 minutes, until outside looks cracked and shiny.  cool on cookie sheets on wire racks for 10 minutes then move cookies to wire rack and cool completely.
IMPORTANT NOTE about removing cookies from noted in post about the "Payard Cookie", these cookies stick to the parchment even if you give it a light spray.  i do not recommend more spray.
when cookies are completely cool you need to carefully peel the cookie from the sheet.  do not use even a "thin" spatula.  it will mess up the bottom.  just peel the paper slowly from the cookie.

raw dough (above) after sitting out 25-30 minutes.  below is from same batch.

above is an example of the "Franscois Payard Flourless Chocolate Cookie".  as you can see it is a much thinner, but still fabulous, cookie.


Karen Harris said...

These do look delicious, but I am a hard sell. I tried the flourless walnut version and they soon became my favorite. I'll give these a try at your recommendation and let you know what I think. I have after all been wondering what to do with all those pecans from Texas in my freezer.

Jules and Ruby said...

hi Kim Harris ! happy to hear from you again. i know the walnut "Payard" cookie IS fabulous. like i said these are just a tad different, but DO try it with a little espresso and cayenne and they DO see to hold up for a bit longer to share with others...if that even happens. thanks again...J

Anonymous said...

Hi Jules - looks delicious! Just a question - I can't seem to find where/when exactly to add the chocolate.
Do you melt it before it gets added, or do you add the chocolate chuncks to the egg/sugar/cocoa mix?

Love your site!


Jules and Ruby said...

HI NATA!...add the chocolate chunks (or chips) when you add in the pecans...(no melting). i hope you make them...they are always a hit around here. bummer the recipe only makes about 16 cookies, but they are big and rich and chocolaty. thanks for the comment...J

Anonymous said...

thx! Already made them and they are WONDERFUL!


Jules and Ruby said...

YAY Nata..thanks for the report

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