Can’t decide whether to make chocolate cookies or brownies? Problem solved! These cookies are chewy, nutty and completely decadent.
Ingredients:
- 6 ounces semi-sweet chocolate chips
- 4 ounces extra bittersweet chocolate (70% cacao)
- 6 tbs. butter
- 1 ¼ cups granulated sugar
- 3 large eggs
- 2 tsp. pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp. baking powder
- ¼ tsp. salt
- 2 cups mixed nuts, chopped (macadamia, almonds and/or pecans are super)
Directions:
- Preheat oven to 325 degrees.
- Microwave chocolates and butter in a large bowl on high for 1½ – 2 minutes or until almost completely melted, stirring halfway through heating time. Stir until smooth.
- Add sugar into the chocolate and stir to blend. Add eggs one at-a-time, stirring well after each one. Add vanilla.
- In a small bowl, combine flour, baking powder and salt. Add flour mixture to the chocolate and stir to combine completely. Add nuts to the batter.
- Drop the cookie batter by the rounded tablespoonful, onto an ungreased cookie sheet, 1½-inches apart to allow room for cookies to expand. You’ll need 4 cookie sheets for this.
- Bake the cookies 13 minutes or until set. Do not over bake – cookie centers will still be slightly moist.
Makes 2 dozen large cookies.
Notes: I like to start with whole nuts then rough chop them with a knife to allow for large, uniform pieces. I recommend baking the cookies, 2 sheets at-a-time to prevent the oven from being over-crowded.
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