Ingredients
8ozsemi-sweet chocolate,(2 4-oz bars) coarsely chopped
1cupall-purpose flour,spoon and leveled
⅓cupcocoa powder,natural unsweetened or dutch-process
1tspbaking powder
¼tspsalt
⅓cupunsalted butter,softened to room temperature
¾cupbrown sugar,packed light
¼cupgranulated sugar
2large eggs,at room temperature
1tsppure vanilla extract
1cupwalnuts,chopped
½cupsemi-sweet chocolate chips
Preparation
Melt the chocolate in a double boiler or use the microwave. Microwave in 20-second increments, stirring after each until completely melted. Set aside to slightly cool.
Whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed for about 2 minutes until smooth and creamy.
Add the eggs and vanilla extract, and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Pour egg-butter mixture in the slightly cooled melted chocolate and mix on medium speed until combined.
On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips.
Cover and chill the dough for at least 45 to 60 minutes in the refrigerator.
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1½ tablespoons of dough each. Place 3-inches apart on the baking sheets and bake for 11 to 12 minutes or until the edges appear set. The centers will look a little soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy.
