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Bittersweet Decadence Cookies

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Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Position racks in the upper and lower thirds of the oven.
  2. Combine the flour, baking powder, and salt in a small bowl and mix together thoroughly with a whisk.
  3. Place the 8 ounces of chocolate and the butter in a large heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently just until melted and smooth.
  4. Remove the chocolate from the skillet and set it aside. Leave the heat on under the skillet.
  5. In a large heatproof bowl, whisk the eggs, sugar, and vanilla together thoroughly. Set the bowl in the skillet and stir until the mixture is lukewarm to the touch. Stir the egg mixture into the warm (not hot) chocolate. Stir in the flour mixture, then the chocolate chunks and nuts.
  6. Scoop slightly rounded tablespoons of batter and place 1-1/2 inches apart onto the lined cookie sheets.
  7. Bake for 12 to 14 minutes, until the surface of the cookie looks dry and set and the centers are still gooey. Rotate the sheets from top to bottom and from front to back halfway through the baking time to ensure even baking. Set the pans or just the liners on racks to cool. Let the cookies cool completely before storing or stacking. May be kept in an airtight container for up to 3 days.

Notes

To make the dough ahead, refrigerate or freeze scoops of batter until hard. Place them in an airtight bag and refrigerate for up to 3 days, or place in a second freezer bag or airtight container and freeze for up to 3 months. When ready to bake, thaw frozen scoops in the refrigerator. Place scoops on lined pans, bring to room temperature, and bake as directed.