Subj : 9/21 Pecan Cookie Day 1
To   : All
From : Dave Drum
Date : Sun Sep 19 2021 13:01:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Deja Ooooo: The feeling that you've stepped into this before.
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