Dark chocolate cookies are pure decadence. Death by chocolate is a good way of describing these cookies.
Crunchy on the outside and gooey on the inside, these double chocolate chip cookies are simply divine.
This particular recipe combines both unsweetened with semisweet chocolate. For a balanced flavour and texture you must use the chocolate as specified in the recipe.
Tips for Melting Chocolate
Dark chocolate is much easier to handle than other types. It melts easily, requires much less stirring and combines well with butter. You can chop dark chocolate into fairly large chunks without any hassles.
Place the unsweetened chocolate, 115 g / 4 oz of the semisweet chocolate and the butter into a heatproof bowl. Set the bowl over a pan of simmering water and stir until the chocolate and butter have melted. Set aside to cool slightly.
Beat the eggs and sugar with the whisk attachment of an electric mixer until they are thick and frothy. You will need to be patient as this can take some time.
Turn the mixer down to low and gradually add the melted chocolate and vanilla. Continue beating until the chocolate is well mixed through.
Combine the flour, baking powder and salt in a mixing bowl and mix together with a whisk. Using a spatula gradually fold the flour mixture into the chocolate a little at a time.
Add the walnuts and remaining chopped chocolate and mix until all the ingredients are thoroughly combined. Refrigerate the dough for about 1 - 1 ½ hours.
Preheat the oven to 180°C / 350°F.
Drop rounded tablespoonfuls of the dough onto cookie trays lined with parchment paper. Leave about 3 inches between each cookie.
Bake in the oven for about 15 minutes or until they look dry and are slightly cracked on top. They will still be slightly soft inside.
Leave the cookies on the sheet for a few minutes. Then very gently using a spatula transfer them to a wire rack and allow to cool completely.
These cookies can be stored in an airtight container for 3 days or frozen for up to a month.
Fine Cooking - Cookies