cookie corner

Death by Chocolate Cookies (these ARE to die for!)
6 oz. unsweetened chocolate, broken into chunks
16 oz. bittersweet chocolate, broken into chunks
4 cups (about 16 oz.) bittersweet chocolate chips
3/8 cup unsalted butter, at room temperature
2 cups sugar
5 eggs
½ cup unbleached, all-purpose flour
2 ¾ teaspoons baking powder
1 ½ teaspoon salt
1 ½ cups walnuts, chopped

Preheat oven to 350 degrees F (175 degrees C).
Line baking sheets with parchment paper.
Place unsweetened and bittersweet chocolate chunks (not the chips!) into a microwave safe bowl. Microwave at 50% power for 1 minute. Remove and stir. Continue in 20 second intervals until chocolate is melted, removing and stirring the chocolate after each interval.
Cream butter and sugar with an electric mixer until light and fluffy.
Add eggs, one at a time, blending until mixed.
Mix in the melted chocolate until combined.
Stir in the nuts and the bittersweet chocolate chips. Pour the mixture out onto a lined baking sheet. Place in the refrigerator for 5-10 minutes. It should be slightly, but not completely hardened.
Lay a piece of parchment paper on your work surface and reverse the chocolate onto it. Using a knife, divide the mixture into 20 squares.
With your hands, roll each of the squares into a ball and place on one or two parchment-lined baking sheets, leaving room to allow them to spread.
Bake the cookies for 15-25 minutes or until they are crusty on the outside – they will be meltingly soft on the inside.
Remove to racks and allow them to cool at least 20 minutes before eating – that’s the hard part!

Makes 20 LARGE, irresistible cookies