Thanks David for this recipe.
I love David Lebovitz blog Living The Sweet Life In Paris. We were in Paris and southern France back in 2012. Paris was kind of a blur with two bad knees that didn’t know then that in 3 months they would be replaced. So many restaurants, good food, stops in the afternoon for frites and wine or macarons that it’s hard to remember that trip unless I go back and read my journal about all the great food we had and all the interesting things we saw.
Through David’s blog I can see Paris through his eyes. He has authored seven cookbooks and his blog is full of information about cooking classes, vacationing in Paris and much much more. I’m always excited to get an email with his newest post to his blog.
So, when this Chocolate Chocolate Chip Cookie popped up one day I knew exactly who I was going to make it for. We have a friend, Gordon, who is a chocolateholic and these are his favorite cookies that he usually buys at Randall’s grocery and then hides them from his wife so he can have them all to himself. I do not blame him on these cookies, they are that good you will be hiding them too.
The first time I made these, I fourth the recipe and had 8 very large cookies and the next time I made them (here) I used a small ice cream scoop to measure with and probably made 50 cookies.
If you’re a chocolate lover then you have to try these cookies. I loved the walnuts in them but you can use any nut in them. The small amount of flour, according to one of the commenters on his site, can be substituted with a gluten-free blend. Please enjoy with a cup of tea or coffee and have a few.
BLAST FROM THE PAST: Another favorite cookie recipe of mine is Espresso Almond Meringues. I made these after tasting “giant” meringues in Barcelona one year.
Simple ingredients for a simple delicious cookie.
Melt chocolate and the butter in large bowl set over pan of barely simmering water.
Beat the eggs, sugar and vanilla at high speed for about 5 minutes then add in the melted chocolate.
After it is thoroughly mixed remove paddle and stir in the dry ingredients.
Add in the nuts and chocolate chips and then chill for about an hour.
Put dough scoops on a cookie sheet lined with parchment or a silicone mat and bake at 350° for 10-12 minutes.
- 1 pound bittersweet or semisweet chocolate, coarsely chopped
- 4 tablespoons butter, salted or unsalted
- 1/2 cup flour
- 1/2 teaspoon baking powder, preferably aluminum-free
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 3/4 cups sugar
- 1/2 teaspoon vanilla extract
- 2 cups chopped bittersweet or semisweet chocolate, or chocolate chips
- 1 cup walnuts, pecans or almonds, toasted and coarsely chopped (I used walnuts)
- Melt the chocolate and butter in a large bowl set over a pan of barely simmering water. Stir occasionally, until the chocolate is smooth. Remove from heat and set aside.
- In a small bowl, whisk together the flour, baking powder and salt.
- In a stand mixer fitted with the whip, beat the eggs, sugar, and vanilla on high speed until a well-defined ribbon is formed, about 5 minutes. On low speed, mix in the melted chocolate. Remove the bowl from the mixer and fold in the dry ingredients, then the chocolate chips and nuts using a spatula. (If the dough isn't stiff enough to scoop, cover and chill for about an hour.)
- Preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Using a spring-loaded ice cream or cookie scoop (or two soup spoons), scoop up mounds of dough and place them evenly spaced apart on the baking sheet, leaving about 2-inches (5cm) of space between them. (The scoop I use is a #40, about 1 1/2-inches/4cm across. If using two spoons, they should be in mounds about the size of generously rounded tablespoons.)
- Bake the cookies, rotating the baking sheets midway during baking, until they feel just slightly firm in the center and begin to lose their shine in the crevices, about 10 to 12 minutes. Remove the cookies from the oven and let cool.
- Storage: The dough can be refrigerated up to five days and can be frozen for up to two months. The cookies can be kept 1-2 more days in an airtight container at room temperature.