- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- 4 (4-ounce) 70 to 75% cacao dark chocolate baking bars
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- 2 large eggs 2⁄3 cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup chopped walnuts
1. Fill a saucepan with 1 inch of water and bring the water to a simmer. Finely chop 3 of the bars of dark chocolate and place in a heatproof glass bowl with the unsalted butter. Set the bowl over the simmering water (be sure the bottom of the bowl does not touch the water) and heat over low heat until melted.
2. Chop the remaining chocolate bar into ¼-to ½-inch chunks and set aside.
3. In a small bowl, sift together the ﬂour and baking powder and set aside.
4. While the chocolate is melting, in a stand mixer ﬁtted with the paddle attachment, combine the eggs, sugar, vanilla, and salt and beat on medium-high speed for 10 minutes—the mixture will become light and ﬂuffy and double in volume. Turn the mixer speed down to medium and add the ﬂour mixture, scraping down the bowl, and mix until well combined. Stir in the chopped chocolate and walnuts by hand. Cover the bowl and let stand at room temperature for 1 hour.
5. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
6. Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheets 2 inches about apart. Bake for about 10 minutes, until cookies are slightly ﬁrm in the center.
7. Cool completely on wire racks. The cookies can be stored in an airtight container, separated by sheets of waxed paper, at room temperature for up to 5 days.