Prep 45 mins
Cook 12 mins
From The Christmas Cookie book - here for safe keeping. Use any nut you like including hazelnuts, walnuts, pecans or even chopped toffee for the nuts. I don't have a stand mixer but I'm going to give this one a try anyways, I've never let that stop me before!
- 2 eggs
- 6 tablespoons sugar
- 9 ounces bittersweet chocolate (or 1 1/2 cups semisweet chips)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1⁄2 cup flour
- 1⁄8 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 1⁄4 cups semi-sweet chocolate chips (7 1/2 oz.)
- 1 cup nuts, coarsely chopped and toasted
- In an electric stand mixer fitted with a whip attachment, beat the eggs and sugar until thick and light, about 6 minutes.
- In the top pan of a double broiler, combine the chocolate and butter. Place over hot water in the lower pan and heat until melted, then stir until blended. Cool completely. Stir in cooled chocolate into the egg mixture. Add the vanilla and mix well.
- In another bowl, stir together the flour, salt, and baking powder. Add the flour mixture to the egg mixture and mix well. Stir in the chocolate chips and nuts.
- Line a baking sheet with parchment paper, or use a nonstick baking sheet. Using a 1 3/4 inch scoop, scoop the dough into rounded balls and drop onto the prepared baking sheet, spacing them about 1 1/2 inches apart. Do not flatten the balls. Place the baking sheet in the freezer for 30 minutes to firm them up.
- Preheat oven to 350°F
- Bake for 10 to 12 minutes, or until set but still soft inside. Do not overbake. Transfer to racks to cool.
- Store the cookies in an airtight container in the refrigerator for up to 2 or 3 days.