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Ingredients
| unsalted butter: 3/4 cup |
| unsweetened baking chocolate squares: 4 oz |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 2 tsp |
| salt: 1/2 tsp |
| eggs: 4 |
| semisweet chocolate chips (chips): 1 1/2 cups |
| pecans: 6 pecans |
Triple-Chocolate Mini Cups (Cookie Exchange Quantity)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
85 min -
Cook Time
17 min -
Servings
6 serving(s)
Tags
- Heat oven to 350°F. Place mini paper baking cups in mini muffin pan cups OR use mini foil muffin cups if you don’t have mini muffin pans.
- In 2-quart saucepan, melt butter and chocolate over low heat 6 to 10 minutes, stirring occasionally, until smooth; cool 20 minutes. In large bowl, beat melted chocolate mixture, sugar, 1 cup of the flour, the cocoa, baking powder, salt and eggs with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until well blended. Stir in remaining 1/2 cup flour and the chocolate chips. Drop dough by rounded teaspoons into mini cups.
- Bake 15 to 17 minutes or until edges are slightly firm (center will be slightly soft). Immediately top each with cherry, pecan half or chocolate, pressing slightly. Cool completely, about 1 hour.