Life is better with more chocolate. These double chocolate cookies are loaded with richness, great for a holiday baked goodies tray, or just post dinner self indulgence with a glass of ruby port.
Makes 2 dozen cookies
12 oz bittersweet chocolate chips (60% Cacao or higher)
6 oz semisweet chocolate chips (or milk chocolate if you prefer slightly sweeter cookies)
8 tbsp (1 stick) unsalted butter
3 large eggs
1 cup sugar
2 cups all purpose flour
1 tsp baking powder
3/4 cup chopped walnuts
Melt bittersweet chocolate chips and butter in a double boiler over hot water (or if you don’t have a double boiler, a rigged device with a Pyrex bowl like the photo below), whisking mixture smooth.
Beat eggs and sugar in a large bowl with mixer until thick and frothy. Stir in melted chocolate mixture.
In a small bowl, stir together flour and baking powder. Add flour to chocolate and egg mixture, about 1/2 cup at a time, using mixer to beat dough smooth, until all the flour has been incorporated.
Fold in walnuts and semi-sweet chocolate chips.
Lay out two sheets of parchment paper and divide cookie dough onto each sheet.
Using the parchment paper (and not directly touching the sticky dough), roll cookie dough into a log about 2 inches in diameter and 8 inches long. Fold parchment paper and place log in a ziplock bag to keep the moisture in.
Refrigerate for at least 1 hour so cookie dough becomes firm and easier to manage.
Preheat oven to 375. Unwrap cookie dough and slice into 3/4 inch disks.
Place cookie dough onto parchment paper lined cookie sheet, kneading in palm for a more rounded shape if necessary.
Bake 10-12 minutes and cool on wire rack. Enjoy!
