These cookies, with their brownie-like texture, are so packed with deep, dark chocolatey goodness, the chocoholics in your life will love you forever if you bake up a batch. Use whatever nuts you like: hazelnuts or almonds are our faves.
Makes about 24 cookies
PREP TIME: 20 minutes
COOKING TIME: 11 to 14 minutes
INGREDIENTS
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- Pinch of fine sea salt
- 8 oz bittersweet chocolate, finely chopped
- 2 Tbsp unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 oz dark chocolate, cut into chunks
- 2 cups nuts, coarsely chopped (see note above)
INSTRUCTIONS
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a medium saucepan, combine the bittersweet chocolate and butter. Melt over low heat, stirring occasionally, until smooth. Scrape the melted chocolate into a separate small bowl. Set aside.
- In a large bowl, whisk together the sugar, eggs and vanilla extract.
- Whisking vigorously, add a little of the melted chocolate to the sugar mixture. Gradually whisk in the remaining melted chocolate.
- Stir in the flour mixture just until combined. Stir in the dark chocolate and nuts.
- Drop the batter by heaping tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake until the edges are crisp but the centres are still shiny-looking, 11 to 14 minutes.
- Remove the cookies to wire racks and let cool completely. (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.)
SWEET HISTORY:
- According to the mythology of the south Pacific nation of the Solomon Islands, the first humans sprouted from a stalk of ripe sugar cane.
