These are the darkest, most chocolatey cookies you’ll ever sink your teeth into. A whopping full pound of chocolate and two cups of chocolate chips ensure an express route to chocolate heaven. While the cookies bake, watch them carefully and remove them from the oven while they still feel molten in the center and just barely cooked around the outer edges because you want them to remain soft and chewy once they’re cool. But I suspect a few will go missing before they have a chance to cool completely.
Recipe information
Yield
makes about 40 cookies
Ingredients
Preparation
Step 1
Add the chocolate and butter to a large heatproof bowl. Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth. Remove the bowl from the heat.
Step 2
In a small bowl, whisk together the flour, baking powder, and salt.
Step 3
In a stand mixer fitted with the whip attachment, whisk together the eggs, sugar, and vanilla on high speed until the mixture forms a well-defined ribbon when the beater is lifted, about 5 minutes. With the mixer running on low speed, mix in the melted chocolate-butter mixture until thoroughly incorporated, then stir in the flour mixture followed by the chocolate chips and nuts.
Step 4
Cover and refrigerate the dough until it is firm enough to handle, at least 30 minutes.
Step 5
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Step 6
On a lightly floured work surface, divide the dough in half. Shape each half into a log 10 inches (25 cm) long and 1 1/2 inches (4 cm) in diameter. (If the dough is too cold and firm to shape, let it stand at room temperature until it becomes malleable.)
Step 7
Slice the logs into disks 1/2 inch (1.5 cm) thick and place the disks on the baking sheets, spaced about 1 inch (3 cm) apart. If they crumble a bit, simply push them back together on the baking sheet.
Step 8
Bake, rotating the baking sheets midway through baking, until the cookies feel just slightly firm at the edges, about 9 minutes.
Step 9
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
Storage
Step 10
The dough can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight container for up to 4 days.
tip
Step 11
These cookies can be baked immediately, without first chilling the dough and rolling it into logs. Drop the dough in generous tablespoonfuls onto the baking sheets, spacing them evenly.
