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These are the super chocolately cookies that I've been looking for! 10 ounces semi-sweet (or bittersweet) chocolate, chopped
1 2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder (not Dutch processed)
1 1/4 tsp baking soda
1/4 tsp salt
1 cup unsalted butter, room temperature
1/2 cup dark brown sugar
1/2 cup white granulated sugar
2 large eggs
1 1/4 tsp pure vanilla extract
3/4 cup semi-sweet chocolate chips
1 cup walnuts or pecans, chopped Preheat oven to 350 degrees F and place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
Melt the 10 ounces of semi-sweet chocolate in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside to cool to room temperature.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In the bowl of your electric mixer, cream the butter and sugars until light and fluffy (2-3 minutes). Scrape down the sides of the bowl. Add the melted chocolate and beat until well incorporated. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract. Add the flour in stages, mixing until incorporated. Fold in the the chocolate chips and nuts.
Form dough into balls, using slightly less than 1/4 cup of dough for each cookie. Place six balls of dough on each baking sheet. With spatula, gently flatten each ball of dough into a 2 inch diameter cookie. Bake the cookies for about 14-17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are just barely set in the center. They should still be soft. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Makes about 20 cookies. Total cooking/preparation time: Moderate
Servings: 20
Cookbook Section: Desserts / ID: 202
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