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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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An incredible amount of chocolate, but oh so good. Like free-standing brownies! Reserve for those you really love. Ingredients:
16 (1 ounce) squares semisweet chocolate |
10 tablespoons unsalted butter |
1 cup white sugar |
1 cup packed light brown sugar |
6 eggs |
3/4 cup unbleached all-purpose flour |
1 teaspoon baking powder |
3 1/2 cups chopped walnuts, toasted |
2 cups semisweet chocolate chips |
Directions:
1. Melt the pound of chocolate and the butter together in a saucepan.
2. In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.
3. Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.
4. Cover the dough and chill for at least a few hours and as long as overnight.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.
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