Ingredients:
1/2 lb bittersweet chocolate, cut in chunks
6 cups semisweet chocolate morsels, divided usage
1/2 lb unsalted butter
8 eggs
3 cups sugar
4 teaspoons vanilla extract
1 cup flour
1 teaspoon baking powder
1 teaspoon salt
9 cups walnut pieces, chopped ( that’s right, 9 CUPS!)
Directions:
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
In the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
Stir until smooth.
Remove from heat and allow to cool (I do this in the microwave).
In an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
Add the cooled chocolate mixture.
In a separate bowl, sift the flour, salt and baking powder.
Add to the chocolate-egg mixture and mix just until combined.
Fold in the chopped walnuts and the other 3 cups of chocolate chips.
Using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
Bake for 10 to 12 minutes.
The cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
Remove to a rack to cool.
Definitely don’t overbake these cookies, or they get dry and hard.
Don’t make the dough ahead of time, because it will solidify and become difficult to work with.
Ideally, you’ll make the cookies one day and eat them within 24 hours — if they last that long.
Store the cookies in a sealed container, or freeze for up to three months.
Servings: 60
Time preparation: 15 min.
Time total: 27 min.