Double Chocolate Cookies



by 2  people


add your rating
add a comment
Yield: about 3 dozen cookies
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    5   ounces 
    unsweetened chocolate, chopped
  • see savings
    On Sale
    8   ounces 
    bittersweet or semisweet chocolate, coarsely chopped
  • see savings
    On Sale
    1/4  pound 
    (1/2 cup) unsalted butter, cut into four pieces
  • see savings
    On Sale
    4   
    large eggs
  • see savings
    On Sale
    1 1/2  cups 
    granulated sugar
  • see savings
    On Sale
    1/4  teaspoon 
    pure vanilla extract
  • see savings
    On Sale
    2 1/2  ounces 
    (1/2 cup plus 2 tablespoons) unbleached all-purpose flour
  • see savings
    On Sale
    1/2  teaspoon 
    baking powder
  • see savings
    On Sale
    1/4  teaspoon 
    table salt
  • see savings
    On Sale
    3   ounces 
    (3/4 cup) walnuts, toasted and chopped

Directions
1.
Melt the unsweetened chocolate, 4 ounces of the bittersweet or semisweet chocolate, and the butter in a small saucepan over low heat (or in a bowl in the microwave) and set aside to cool slightly.
2.
Using a stand mixer with the whisk attachment on medium-high speed, whip the eggs and sugar until thick and light, about 10 minutes. With the mixer on low speed, add the melted chocolate mixture and the vanilla and mix until blended.
3.
With a rubber spatula, fold in the flour, baking powder, and salt and scrape the bowl. Fold in the remaining chopped chocolate and the walnuts. Refrigerate the dough until it has firmed up enough to scoop, about 1-1/2 hours.
4.
Position a rack in the center of the oven and heat the oven to 350 degrees F. Drop the chilled dough by rounded tablespoonfuls about 3 inches apart on ungreased cookie sheets. Bake until the cookies are cracked on top and feel dry on the surface but still soft inside, about 15 minutes. Let the cookies cool on the sheet for 1 minute before transferring them to a rack to cool.
5.
The cookies can be stored in an airtight container for up to three days or frozen for about one month.
Add Your Review
 Articles
Double Chocolate Mint Ice Cream for Dessert
... I plotted a way to use it in place of the extract--and to add chocolate for a truly decadent dessert.... I gathered my ingredients and decided to add unsweetened chocolate to the milk mixture. I also... included chopped dark chocolate chips. I heated the milk and cream, dissolved the sugar (I used half... read more...
Double-Stuffed Oatmeal Cookies: A Wholesome Treat
... for the family that are also good for them. Click here for our double-stuffed oatmeal cookie recipe When I found... these Double-Stuffed Oatmeal Cookies I knew immediately they would be a hit for the mid-afternoon slump... the recipe for Double-Stuffed Oatmeal Cookies.... read more...
25 Days of Christmas Cookies: Chocolate Crinkles
... hour? Because these delicious, chocolate-laced cookies are easy to do and taste delicious all year long... Chocolate Crinkles is because they are the LAST in our series of 25 Days of Christmas Cookies. Come on. Don...'t give up now! Make these Chocolate Crinkles NOW! *** Check out our 25 Days of Christmas Cookies... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products