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.
Source:
Baker’s Chocolate and all over the Internet
Yield:
About 18 large cookies
Ingredients:
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
Instructions:
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.
Notes:
* 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.
Options:
1. Omit nuts, increase flour to 3/4 cup to prevent spreading.
2. Substitute 1 cup of dried cranberries for 1 cup of nuts.