Yield: 24 cookies
12 ounce(s) Semi-Sweet Chocolate Chips
11 1/2 ounce(s) 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
1 cup(s) sugar
1/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1 cup(s) chopped walnuts
In double boiler over hot water, melt bittersweet chocolate chips and butter. In large bowl with electric mixer or whisk, beat eggs and sugar until thick; stir into chocolate mixture. In small bowl, stir together flour and baking powder; stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 12 inches long. As dough will be quite soft, use plastic wrape to hold dough in log shape. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough may be frozen; thaw in refrigerator before proceeding with recipe.) Heat oven to 375°F. Unwrap dough; with sharp knife, cut into 3/4-inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined cookie sheet.
Bake 12 to 14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet; store in airtight tin up to 1 week.
*These are delicious! Of course, you can only eat one... ever. They are incredibly rich, I call them death by chocolate for a reason!
1. You don't have to use the whole bag of the semi-sweet chocolate chips, I use about 2/3 of the bag instead of the whole thing. Using the whole bag = impending death!
2. Spray the plastic wrap before you make the logs, it assures that nothing will stick when you are ready to bake.
3. Bake the cookies on parchment paper, then let the cookies cool for only a few minutes on the sheet (enough so they won't break when transfering to a rack). Then when you transfer them to a cooling rack, you can just grab the parchment on the sides (pulling tightly so they don't fall off) and set the parchment and all on the rack to finish cooling.