“Another fabulous Jacques Torres cookie recipe that even I can make!”
READY IN:
1hr 30mins
YIELD:
5 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Toast the hazelnuts in a pie plate for 12 minutes, until the skins blister. Transfer to a towel and rub to remove skins. Coarsely chop the nuts.
  3. In a large bowl set over a pan of simmering water, melt 1 lb. of the bittersweet chocolate with all the unsweetened chocolate. Let cool completely.
  4. In a small bowl, whick the flour, baking powder, and salt. In the bowl of a standing mixer fitted with the paddle, beat the butter at medium speed until creamy. Beat in the sugar until sandy. Beat in the eggs, then beat in the melted chocolate.
  5. At low speed, beat in the dry ingredients. Fold in the pistachios, cherries, hazelnuts, and the remaining bittersweet chocolate.
  6. For each cookie scoop 2 tablespoons of dough, roll into a ball and place onto a parchment-lined baking sheet, spacing ablout 1 1/2 inches apart.
  7. Bake in batches for 15 minutes, just until tops are lightly cracked. Shift the sheets from top to bottom and front to back back on oven halfway through baking for even cooking.
  8. Transfer baking sheets to racks to cool slightly, then transfer cookies to rachs to cool. Serve warm or at room temperature.

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