Recipe courtesy of Cookworks
Chocolate Chocolate Cookies
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- Level: Intermediate
- Total: 1 hr 37 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 12 min
- Yield: 5 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 129
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 14 mg
- Sodium
- 19 mg
- Level: Intermediate
- Total: 1 hr 37 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 12 min
- Yield: 5 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 60 servings
- Calories
- 129
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 2 g
- Cholesterol
- 14 mg
- Sodium
- 19 mg
Ingredients
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.
