Thursday, May 9, 2013

Very Very Chocolate Cookies

"When it comes to chocolate, more is always better."
That's the tag line for these super rich chocolate cookies with walnuts.
They are almost like a round brownie and will make any chocolate lover smile.

Remember to plan ahead as this dough needs to be chilled before baking !!


5 oz. unsweetened chocolate*, chopped
8 oz. bittersweet or semi sweet chocolate, coarsely chopped
1/2 cup butter
4 large eggs
1 1/2 cup sugar
1/4 teaspoon vanilla extract
1/2 cup plus 2 tablespoons unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup walnuts, chopped and toasted

1) In a small pan over low heat, melt the unsweetened chocolate and 4 oz. of the bittersweet chocolate. Set aside to cool.
2) Using a standing mixer or large bowl with a hand mixer, whip the eggs and sugar on medium speed for 10 minutes until thick and light in color.
3) With the mixer on low speed, add the melted chocolate mixture and the vanilla until blended.
4) With a rubber spatula, fold in the flour, baking powder and salt, scraping the bowl.
5) Fold in the remaining 4 oz. of chocolate and the walnuts.

6) Refrigerate the dough until it is firm enough to scoop, at least 1 1/2 hours.

7) Preheat oven to 350 F. The original recipe says to use an ungreased cookie sheet, I lined mine with parchment.

8) Drop scoops or large rounded tablespoons of dough onto the cookie sheet about 3 inches apart.

9) Bake until the cookies are cracked on top, dry on the surface but soft inside, about 15 minutes.

10) Allow to cool for a minute before removing to a cooling rack.

11) Store in a closed container and see how long you can keep them around ;-) They do freeze well if you have that much restraint.

* The second time I made these cookies I did not have unsweetened chocolate, so I used the darkest chocolate I did have. They still came out VERY chocolaty !!

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