Recipe courtesy of Martha Stewart
Total:
1 hr 20 min
Active:
25 min
Yield:
about 4 dozen cookies
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 400 degrees F. Line baking sheets with silpats or parchment paper; set aside. In a small bowl, sift together flour, baking powder, and salt; set aside. In a heatproof bowl or the top of a double boiler set over a pot of simmering water, melt together the unsweetened and semisweet chocolates and the butter; set aside to cool. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add cooled, melted chocolate mixture, and combine on low speed. Add flour mixture, and continue to beat on low speed until almost combined, about 1 minute. Remove bowl from mixer; stir in milk chocolate by hand. Using a 1/2-ounce ice-cream scoop, drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Let cookies cool completely on baking sheets.;

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