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Double-Chocolate Brownie Cookies

Source of Recipe


From "Martha Stewart's Baking Handbook"



List of Ingredients



• 9 ounces semisweet chocolate, chopped into ¼-inch chunks and divided
  
• 3 ounces unsweetened chocolate, coarsely chopped
  
• 6 Tbsp unsalted butter
  
• 1 cup sugar
  
• 3 eggs
  
• ½ tsp vanilla extract
  
• 1 cup sifted flour
  
• ¼ tsp salt
  
• ¾ cup (about 3 ounces) chopped walnuts (optional)
  






Instructions



1. Line several baking sheets with parchment paper or silicone mats. In a double boiler over gently simmering water, melt 5 ounces semisweet chocolate, unsweetened chocolate and butter. Stir until smooth and set aside to cool, about 5 minutes.
   
   
2. In a large bowl, using an electric mixer on medium speed, beat melted chocolate-butter mixture and sugar until well combined, about 3 minutes. Add eggs, beating well after each addition. Beat in vanilla extract. Reduce speed to low and add flour and salt, and mix just until incorporated. Stir in remaining 4 ounces semisweet chocolate (and walnuts, if using). Cover dough and refrigerate for at least 1 hour.
   
   
3. Preheat oven to 375° F.
   Shape 2 tablespoons of dough at a time into 1½-inch balls, and place about 1½ inches apart on prepared baking sheets. Bake until edges are set and centers are still a bit soft, 9 to 11 minutes. Remove from oven, cool on baking sheets for 2 minutes, then transfer parchment paper (or silicone mat) and cookies to a wire rack to cool completely.
   
   Makes about 30 cookies.