Chocolate Chocolate Cookies

Total Time:
1 hr 37 min
Prep:
25 min
Inactive:
1 hr
Cook:
12 min

Yield:
5 dozen
Level:
Intermediate

Ingredients
  • 1 pound bittersweet chocolate, chopped
  • 2 ounces unsalted butter
  • 1 cup sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/2 cup all-purpose flour
  • 1/4 tablespoon baking powder
  • 1 pound white chocolate, roughly chopped
  • 1/2 pound whole skinned hazelnuts, see Cook's Note*
Directions
  • Preheat the oven to 325 degrees F.

  • In a double boiler over simmering water, melt the bittersweet chocolate and butter stirring constantly. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour, and egg mixtures together. Stir in the white chocolate and hazelnuts.

  • Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out.

  • Using 2 spoons, drop 1 tablespoon portions of dough 2 inches apart on a parchment paper-lined sheet pan. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.

  • *Cook's Note: Although any nut can be used, we found that hazelnuts and macadamia nuts tasted the best in the recipe.


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    This recipe is featured in:

    Ultimate Baking Guide