| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 40 small cookies |
Ingredients
- 6 ounces unsweetened chocolate
- 16 ounces bittersweet chocolate
- 6 tablespoons butter
- 2 1/4 cups plus 1 tablespoon sugar
- 5 eggs
- 1/2 cup plus 3 tablespoons all-purpose flour
- 1 tablespoons baking powder
- Pinch salt
- 1 1/4 cups plus 1 tablespoon walnuts, chopped
- 16 ounces bittersweet chocolate, chopped
Instructions
- Melt the unsweetened and bittersweet chocolates together and set aside
- Place the butter and sugar in the bowl of a stand mixer and mix until combined. Add the eggs 1 at a time. Add in the flour, baking powder and salt and mix just until combined. Add the melted chocolate. Stir in the walnuts and chopped chocolate pieces.
- Spoon small mounds of the dough onto a parchment paper lined baking sheet. If you want to make giant cookies, use an ice cream scoop instead. Space the dough mounds evenly and bake in a preheated 350 degrees F convection oven for 16 minutes.
Nutrition Facts
| Serving Size | 1 of 40 servings |
| Calories | 237 |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 3 g |
| Cholesterol | 25 mg |
| Sodium | 43 mg |
Reviews
Best chocolate cookie I’ve ever made. Don’t overbake.