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