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

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, then set aside.
2. In a small bowl, whisk together the flour, baking powder and salt. Set aside.
3. 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.
4. In a large bowl, whisk together the sugar, eggs and vanilla extract.
5. Whisking vigorously, add a little of the melted chocolate to the sugar mixture. Gradually whisk in the remaining melted chocolate.
6. Stir in the flour mixture just until combined. Stir in the dark chocolate and nuts.
7. 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.
8. 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.