Toasting the nuts, then drizzling them with butter, makes these decadent cookies that much better.
Servings: 48 cookies
- 1 1/4 cups plus 1 tablespoon walnut halves or whole macadamia nuts
- 2 tablespoons unsalted butter, melted (foam skimmed and discarded), plus 6 tablespoons at room temperature
- 6 ounces good-quality unsweetened chocolate, broken into pieces
- 2 pounds good-quality dark chocolate (bittersweet, at least 60 percent cocoa), coarsely chopped
- 2 1/4 cups plus 1 tablespoon sugar
- 5 large eggs
- 1/2 cup plus 3 tablespoons flour
- 1 tablespoon baking powder
- Pinch salt
Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Set aside to cool slightly.
Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
Adapted from a Jacques Torres recipe.
Tested by Susan Callahan.
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