Bittersweet chocolate is slightly
sweetened. The amount of sugar use depends upon the manufacturer. Bittersweet
and semisweet can be interchanged for baking and cooking.
Chocolate Chunkies Cookies
4 oz. (4 squares) unsweetened chocolate
1 C. unsalted butter, cut into chunks
3 eggs
1 C. sugar
1 C. brown sugar, packed
2 C. flour
1 t. baking powder
1/2 t. salt
1 C. chopped walnuts
1 C. coarsely chopped bittersweet chocolate
In top of double boiler, set over pan of simmering water, melt unsweetened
chocolate and butter.
In bowl of electric mixer, beat eggs and sugars until thickened. Stir in butter
mixture.
In bowl, stir together flour, baking powder and salt. Gradually add flour
mixture to egg mixture, beating just until incorporated. Do not overbeat. Stir
in walnuts and chopped chocolate.
Scoop out batter by 1/4 cup measure onto ungreased cookie sheet, leaving 2
inches between cookies, about 6 cookies per sheet. Chill in refrigerator 1 hour.
Bake at 300°F. 15 - 20 minutes until cookies are firm to the touch. Cool 2
minutes on cookie sheet, then remove to wire rack to cool completely.
