Double-Chocolate Brownie Cookies

DD picked these out to make for her daddy for Valentine's Day. They weren't quite as chewy as I thought they might be...but still delicious. Perfect for the chocoholic. The dough for this can be shaped into balls and then refrigerated for up to two days or frozen for three weeks. Originally from Martha Stewart's Baking Handbook.

• Ready In: 9 mins
• Yields: 30 cookies

Ingredients

• 9  ounces  semisweet chocolate, chopped
• 3  ounces  unsweetened chocolate, chopped
• 6  tablespoons unsalted butter
• 1  cup sugar
• 3  large eggs
• 1⁄2 teaspoon vanilla extract
• 1  cup all-purpose flour, sifted
• 1⁄4 teaspoon salt
• 3⁄4 cup  chopped walnuts, if desired

Directions

1. Preheat the oven to 375 degrees. Line two large baking sheets with parchement paper; set aside.
2. In a heatproof bowl set over simmering water, melt 5 oz semisweet chocolate, the unsweetened chocolate and the butter. Stir until smooth. Set mixture aside to cool slightly, about 5 minutes.
3. In the bowl of an electric mixer fitted the the paddle attachment, beat melted chocolate mixture and sugar on medium speed until well combined, about 3 minutes. Scrape the sides of the bowl as needed. Add eggs and mix until completely combined. Beat in vanilla, and then the flour and salt, beating just until incorporated. Stir in remaining 4 oz chocolate and nuts, if using.
4. Scoop dough into 1 1/2 inch balls and place on baking sheet 1 1/2 inches apart. Bake until edges are set and centers are still a bit soft, 9 to 11 minutes. Transfer parchment paper and cookies to a wire rack to cool completely.
5. Keep in airtight container at room temperature for up to 4 days.