Almost like a cookie version of a brownie, these bittersweet double chocolate cookies also have chopped walnuts in each bite.
When it comes to the all-important Super Bowl spread, dessert can get forgotten.
Salty and savory are the focus of game day where there is no shortage of chips & dips that are begging to be paired with a cold beer, and then those nibbles are followed by tacos and pizza.
With that monster all-you-can-eat buffet, it’s no surprise sweets don’t get much attention.
I am someone who always craves a treat even after a hearty meal when I don’t have much room left.
Well before the 4th quarter I know I will be reaching for dessert.
usually make brownies, but this weekend I am going to bake these double-chocolate cookies with crisp edges and soft centers.
They are rich, so they will hold their own next to lots of big, bold food.
Double-Chocolate Cookies
- Prep Time: 30 minutes + 3 hours chilling
- Cook Time: 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 15 cookies 1x
Almost like a cookie version of a brownie, these bittersweet double chocolate cookies also have chopped walnuts in each bite.
Ingredients
- 4 ounces unsweetened chocolate, roughly chopped, plus 2 ounces, finely chopped
- 5 ounces bittersweet chocolate, roughly chopped, plus 2 ounces finely chopped
- 1/2 cup (1 stick) unsalted butter, cubed
- 1/2 teaspoon vanilla extract
- 1–1/2 cups granulated sugar
- 4 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon instant espresso powder
- 3/4 cup toasted walnuts, roughly chopped
Instructions
- In a medium saucepan, bring 1 inch of water to a low simmer. Place 4 ounces unsweetened chocolate and 5 ounces bittersweet chocolate and butter in a heatproof bowl over the saucepan without the water touching from the bottom of the bowl. Stir frequently until the mixture is fully melted. Remove from heat and stir in the vanilla extract. Chill in the refrigerator for 30 minutes.
- In a stand mixer fitted with the whisk attachment, on medium speed, beat the sugar and eggs until pale and fluffy, about 5 minutes. On low speed, drizzle in the chocolate mixture for about 15 seconds. The mixture will not be fully combined.
- In a medium bowl, combine the flour, baking soda, cream of tartar, salt, espresso powder, the remaining unsweetened & bittersweet chocolate and walnuts. Fold the dry ingredients into the wet ingredients until just combined. Chill the dough in the refrigerator for 3 hours up to overnight.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment.
- Drop the dough by the scant 1/4-cup-full. Bake the cookies until they are set in the center, but still a bit soft, about 15 minutes. Cool on the sheet pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
Notes
Adapted from Flour By Joanne Chang
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