Ingredients
Scale
- 2 Tablespoons butter
- 2 ounces 60% dark chocolate, coarsely chopped
- 2 ounces unsweetened (baking) chocolate, coarsely chopped
- 1 Tablespoon Kahlua or other coffee liqueur
- 1/2 Tablespoon vanilla extract
- 1 3/4 cups sugar
- 4 large eggs
- 1 cup white whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts or pecans, toasted
- 1/2 cup semisweet chocolate chips
- For the top: Coarse sea salt
Instructions
- Put the chocolate and butter in a small microwave-safe bowl and microwave on high for 90 seconds. Stir until all the chocolate is melted. Stir in the Kahlua and vanilla. Set aside.
- In a large mixing bowl, add the eggs and sugar. Beat with an electric mixer for 6 minutes or until the mixture is thick, creamy and very thick. Pour about 1/4 of this egg mixture into the chocolate and gently fold into the chocolate, then pour the chocolate back into the eggs and gently fold again until the chocolate is mixed in pretty well.
- Add the flours, baking powder, and salt and again, gently fold until the flour is mixed well into the sticky mixture. Stir in the nuts and chocolate chips. Let the dough sit for about 15 minutes (it thickens as the chocolate hardens), then preheat the oven to 350 F. and spray two cookie sheets with cooking spray.
- Drop the dough by teaspoonfuls 2 inches apart onto the prepared baking sheets. Sprinkle the tops lightly with sea salt. Bake for 12 minutes or until the cookies are crackly and set. Remove from oven. Let cool on the sheet for 1 – 2 minutes, then move to a rack to finish cooling.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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