In double-boiler over simmering water, add…
- 12 ounces semisweet chocolate, chopped
- 6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons
Stir constantly until the mixure is melted and smooth then remove and let cool.
In a medium bowl, stir…
- 2/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Using a stand mixer with the whisk attachment, beat…
- 3 eggs, large
Gradually beat in…
- 1 cup granulated sugar ( or natural substitute such as stevia )
Increase the mixer speed to high and continue beating for 4-5 minutes. The mixture should appear light yet thick.
Set mixer speed to mediumi; into the egg mixture, gradually add…
- 1 tablespoon vanilla extract
- cooled chocolate
Continue beating until well combined.
Set to low speed, then beat in the flour mixure, scraping down the sides of the bowl as necessary.
Using a wooden spoon or spatulla, fold in…
- 12 ounces dark chocolate chips
- 1 1/2 cups coarsely chopped walnuts
Cover with plastic wrap and chill in the refrigerator for 15 minutes.
Preheat oven to 350 degrees F.
Grease 2 large baking sheets with shortening or baking spray.
Using a 1/4-cup ice-cream scoop or cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2-inches apart.
Bake the cookies one sheet at a time, rotating the position of the cookie sheet halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside.
Place each cookie sheet on a wire rack and let stand for 10 minutes, then transfer the cookies to the rack and cool completely.