These are like other cookies with lots of chocolate and not too much butter or flour: they have kind of shiny crust that cracks and the bottoms are a bit sticky when they come off the parchment. These have a lot of “floaties” which is what I call the added things like chips and nuts and fruits. They are very rich and Baker’s Chocolate has reason to be proud of this recipe. I confess, I use Ghirardelli’s chocolate, not Baker’s. I really like them with half the nuts replaced by Craisins. That tartness is just so good in the rich chocolate.
Baker’s Chocolate and all over the Internet
About 18 large cookies
8 ounces semisweet baking chocolate
¾ cup firmly packed dark brown sugar
¼ cup butter, softened
2 large eggs
1 teaspoon vanilla
½ cup flour
¼ teaspoon baking powder
1 cup white chocolate chunks
2 cups chopped macadamias or toasted slivered almonds
Heat oven 350°F.
Microwave semisweet chocolate in large microwaveable bowl on high for 1½ to 2 minutes. Stir until chocolate is melted and smooth.*
Stir in sugar, butter, eggs, and vanilla until well blended.
Stir in flour and baking powder.
Stir in white chocolate and nuts.
Drop by scant ¼ cupfuls onto ungreased cookie sheets.**
Bake 13 to 14 minutes or until cookies are puffed and feel set to the touch.
Cool 1 minute. Remove from cookie sheets. Cool completely on wire racks.
* I use a double boiler. It just makes me happier than microwaving chocolate.
** I use my usual 2 tablespoon cookie scooper and cook them for 12 minutes. They are great.
1. Omit nuts, increase flour to 3/4 cup to prevent spreading.
2. Substitute 1 cup of dried cranberries for 1 cup of nuts.
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