Ok, all you chocoholics, if you love dark chocolate, this cookie recipe is for you!
Yield: 24 cookies
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup(s) sugar
1/3 cup(s) all-purpose flour – yes, only 1/3 cup of flour!
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts
Directions
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.
Now for my confession. These cookies are too rich for me. I actually gave these cookies away…willingly! I don’t believe there’s ever been a time in my life that I’ve given cookies away without keeping a few but these are just too rich. Don’t get me wrong, they’re damn delicious, but too rich for me. Enjoy! And if you try the recipe, I’d love to hear your feedback.
Tagged: bittersweet, chocolate, chocolate chips, cookie, decadent, semi-sweet