Chocolate Chocolate Chip Cookies
Rich chocolate chip cookies with a soft, brownie-like texture that’s extra moist, made with bittersweet chocolate and walnuts.
Ingredients
all-purpose flour
¼ cup
baking powder
¼ tsp
bittersweet chocolate (divided: 6 oz chopped into small pieces, 8 oz melted)
14 oz
unsalted butter
2 tbsp
large eggs (room temperature)
2
light brown sugar (firmly packed)
1 cup
vanilla extract
1 tsp
coarsely chopped walnuts
¾ cup
Instructions
1
Mix Dry Ingredients
In a small bowl, combine the flour and baking powder. Set aside.
2
Prepare Chocolate
Chop 6 oz of the chocolate into ¼ to ½ inch pieces; set aside. Coarsely chop the remaining 8 oz of chocolate and place in the top of a double boiler; add the butter. Melt the chocolate and butter over barely simmering water, stirring occasionally. Remove from heat, lift the top pan off, and let the chocolate mixture cool for 10 minutes.
3
Beat Eggs and Sugar
Using an electric mixer (fitted with the whisk attachment), beat the eggs, brown sugar, and vanilla extract on high speed until doubled in volume, about 3 minutes. On low speed, beat in the melted chocolate mixture. Add the dry ingredients and mix until just combined. Fold in the reserved chopped chocolate and walnuts with a wooden spoon; the dough will be thin. Cover with plastic wrap and refrigerate for at least 1 hour (up to 24 hours).
4
Preheat and Prepare
Position two racks near the center of the oven and preheat to 350°F (about 175°C). Line baking sheets with parchment paper or spray with nonstick spray.
5
Bake
Drop the chilled dough with a round soup spoon onto the baking sheets, spacing 2 inches apart. Wet your hands to prevent sticking and gently flatten the dough. Bake two sheets at a time for 9 to 11 minutes until the surface is set. Switch the racks halfway through. Do not overbake; the centers should not be completely set. Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
