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Chocolate Chocolate Chip Cookies recipe

Double the chocolate, double the yum! Thesechocolate cookies are loaded with chocolate chips and toastedwalnuts.

Recipe: Chocolate ChocolateChip Cookies

1 pound bittersweet chocolate, coarselychopped
4 tablespoons unsalted butter, cut into pieces
1 cup walnuts, toasted
4 large eggs, at room temperature
1 3/4 cups granulated sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch of salt
2 cups semisweet chocolate chips

  • Melt the chocolate and the butter in abowl set over a pan of simmering water, stirring occasionally.Meanwhile, coarsely chop the walnuts. When the butter and chocolatehave melted, remove from the heat.
  • In a standing electric mixer, using thewhisk attachment, whip the eggs, sugar, and vanilla at high speeduntil they form a well-defined ribbon when you lift the whisk.Remove the whisk and attach the paddle to the mixer. Turn thespeed to low and mix in the melted chocolate mixture.
  • In another bowl, stir together the flourand baking powder, then add them to the batter. Add the chocolatechips and the nuts. Chill the dough until it is firm, at least30 minutes.
  • On a lightly floured surface, roll thedough with your hands into three 10-inch logs, 2 inches in diameter.(If the dough is too cold and firm, wait until it becomes malleable.)
  • To bake the cookies, position the ovenracks in the center and upper part of the oven and preheat theoven to 350°F (175°C). Line two baking sheets with parchmentpaper.
  • Slice the logs into 1/2-inch-thick cookies,and place them on the baking sheet, evenly spaced. Bake for about9 minutes, rotating the baking sheets and switch racks midwaythrough baking. Cookies will be shiny and molten in the centerbut cooked on outer edges when done. Once they have cooled, storethe cookies in an airtight container.

    Makes 5 dozen cookies.

    Note: The logs can be refrigerated forup to 1 week or frozen for up to 2 months. These cookies canalso be baked immediately without first chilling the dough androlling it into logs. Drop the dough onto baking sheets in generous,evenly spaced tablespoonfuls.


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