Thick, Dense Chocolate Cookies

ingredients

1 pound semisweet chocolate, coarsely chopped
10 tablespoons (1 1/4 sticks) unsalted butter
6 large eggs
2 cups granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
12 ounces chopped walnuts or pecans
12 ounces chocolate chips

directions

1
1. Melt chocolate and butter in a saucepan until smooth. Set aside. In a large bowl, whip eggs and sugar until thick and pale yellow, about 5 minutes on high speed. Using a rubber spatula, combine melted chocolate with egg mixture until well blended. In a separate bowl, whisk together the flour and baking powder and then fold into chocolate mixture until fully incorporated. Add nuts and chocolate chips and blend.
2
2. Chill dough for 2 hours. Heat oven to 350˚F. Cover a baking sheet with parchment paper. Place mounds of dough 3 inches apart using an ice cream scoop. (The balls of dough should be very large – about 2 inches in diameter. Smaller cookies will bake more quickly than indicated below.) Bake for 18 minutes, rotating the baking sheet halfway through baking. Remove parchment paper with cookies and cool on a wire rack. Repeat with a new sheet of parchment paper until all the dough is baked.

Carol’s notes

Batter remains soft, even when frozen. Still spreads although not thin. Better when baked a big scoop inside metal ring. Then it’s more like a thick brownie than a cookie. Rich.