Bittersweet Decadence Cookies
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
8 ounces bittersweet or semisweet chocolate
2 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
1 teaspoon pure vanilla extract
2 cups walnuts or pecans, broken or chopped into large pieces
6 ounces bittersweet or semisweet chocolate, chopped into chunks
Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Line 2 cookie sheets with parchment or wax paper.
In a small bowl, mix flour, baking powder and salt thoroughly; set aside.
Place 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. Remove the chocolate from the skillet and set it aside. Leave the heat on under skillet.
In a large heatproof bowl, whisk eggs, sugar and vanilla thoroughly. Set the bowl in the skillet and stir until the mixture is lukewarm. Stir the egg mixture into the warm (not hot) chocolate. Stir in the flour mixture, then the nuts and chocolate chunks.
Scoop slightly rounded tablespoons of batter 1 1/2 inches apart onto cookie sheets. Bake until the surface of the cookies looks dry and set, but the center is still gooey, 12 to 14 minutes. If you used parchment or wax paper, carefully slide the cookies, still on paper, onto racks, or set the pans on the racks. Otherwise, let the cookies firm up on the pans for a minute, then transfer them to the racks with a metal pancake turner. Let cool completely. Store in a tightly sealed container.
Makes 36 cookies.