How can you improve indulgent triple chocolate cookies? Add Fisher® Chopped Walnuts for an extra crunch.
5 ounces unsweetened chocolate, chopped
6 ounces semisweet chocolate, coarsely chopped
1/4 pound unsalted butter
4 large eggs
1 1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 ounces milk chocolate, coarsely chopped
3/4 cupFisher® Chef’s Naturals Chopped Walnuts
Place the unsweetened chocolate and 4 ounces semisweet chocolate and butter in a microwave safe bowl. Microwave on medium for 30 seconds. Let sit for 30 seconds, stir the chocolate and repeat until chocolate is mostly melted. Set aside.
In a mixer, whip eggs and sugar on medium-high speed about 5 minute until thick and light. Reduce speed and add in melted chocolate and vanilla until well blended.
In a small bowl, stir together flour, baking powder and salt. Fold into chocolate mixture. Fold in remaining semisweet chocolate, milk chocolate and walnuts. Refrigerate until dough is firm, about 2 hours or overnight.
Preheat oven to 350°F. Using a small ice cream scoop or a tablespoon, place cookie dough onto ungreased cookie sheet. Bake until the cookies have cracked and look dry but are still moist on the inside, about 15 minutes. Allow to cool before transferring to a rack to cool completely.