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chocolate semi-sweet chocolate chips unsalted butter sugar eggs vanilla flour cocoa powder baking powder kosher salt butter Fisher® Pecan Halves
Viewed: 42 - Published at: 2 years agoIngredients
- 1 ounce unsweetened chocolate, chopped
- 1 cup semi-sweet chocolate chips
- unsalted butter, cubed
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup all-purpose flour
- 13 cup cocoa powder
- 12 teaspoon baking powder
- 12 teaspoon kosher salt
- 1 quart butter pecan ice cream
- 1 cup Fisher Pecan Halves, toasted and coarsely chopped
Method
- Preheat oven to 375F Spray a baking sheet with nonstick spray.
- Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl.
- Microwave on HIGH 1 minute.
- Stir well and return to microwave for 30 more seconds.
- Stir until chocolate is completely melted.
- Cool for 5 minutes.
- In another bowl, whisk together the sugar, eggs and vanilla.
- Set aside.
- Separately, sift together the flour, cocoa powder, baking powder and salt.
- Stir the egg mixture into the cooled chocolate.
- Add in the flour mixture.
- Scoop the batter by scant 1/4 cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter).
- Leave room between each one because they will spread as they bake.
- Bake about 4 minutes.
- If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes.
- Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
- Sandwich 1/2 cup of ice cream between two of the chocolate rounds.
- Roll the edges all around in the pecans.
- Repeat for remaining rounds.
- Serve immediately or freeze until ready to serve.
- Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com.
