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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.
