- 16 (1 ounce) squares semisweet chocolate
- 10 tablespoons unsalted butter
- 1 cup white sugar
- 1 cup packed light brown sugar
- 6 eggs
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 3 1/2 cups chopped walnuts, toasted
- 2 cups semisweet chocolate chips
- Melt the pound of chocolate and the butter together in a saucepan.
- In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.
- Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.
- Cover the dough and chill for at least a few hours and as long as overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.
10/01/2019
recipepes.com
ooey gooies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
