I have been making this cookie for close to 30 years, and not a day goes by that we don’t make them and sell every last one. It’s the most asked for recipe in the book. What I love about these cookies is that if you eat them soon after they come out of the oven the chocolate chips are so meltingly delicious, it’s like being in chocolate heaven. --Sarabeth Levine
Makes about 2 dozen cookies
8 tablespoons (1 stick) unsalted butter, cut into ½-inch cubes
9 ounces semisweet or bittersweet chocolate (no more than 62% cacao), finely chopped
3 ounces unsweetened chocolate, finely chopped
½ cup unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
3 large eggs, at room temperature
1 ¼ cups superfine sugar
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 ½ cups (5 ½ ounces) coarsely chopped pecans
1 ¼ cups (4 ½ ounces) coarsely chopped walnuts
Position racks in the center and top third of the oven and preheat to 350°F. Line two half-sheet pans with parchment paper.
Bring 1 inch of water to a simmer in a medium saucepan over low heat. Put the butter in a wide, heatproof bowl, and melt the butter over the hot water in the saucepan. Add the semisweet and unsweetened chocolate, stirring often, until melted and the mixture is smooth. Remove the bowl from the heat and let stand, stirring occasionally, until cooled slightly but still warm, about 5 minutes.
Sift the flour, baking powder, and salt together into a medium bowl. Whip the eggs in the bowl of a heavy-duty stand mixer fitted with the whisk attachment on medium-high speed until the eggs are foamy and lightly thickened, about 30 seconds. Increase the speed to high and gradually add the sugar, then the vanilla. Whip until the eggs are very thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and beat in the tepid chocolate, making sure it is completely incorporated. Change to the paddle attachment and reduce the mixer speed to low. Gradually add the flour mixture. Remove the bowl from the mixer. Using a wooden spoon, stir in the chocolate chips, pecans, and walnuts, making sure the chunky ingredients are evenly distributed at the bottom of the bowl.The dough will be somewhat soft.
Using a 2-inch ice-cream scoop, portion the batter onto the prepared pans, placing the cookies about 1 ½ inches apart. Bake the cookies immediately—if you wait, they won’t be shiny after baking. Bake, switching the position of the pans from top to bottom and front to back about halfway through baking, until the cookies are set around the edges (if you lift a cookie from the pan, the edges should release easily, even if the center of the cookie seems underdone), 17 to 20 minutes. Do not overbake. Cool completely on the baking pans. (The cookies can be stored in an airtight container at room temperature, with the layers separated by parchment paper, for up to 3 days.)
I purchased this book a few months ago on impulse. It's a great "step up" book for people who feel fairly competent with basic baking; i.e. Read morePublished 3 months ago by Kelsey Jane Pettit
This is a beautiful book I had to have for my library of cooking books. It has beautiful recipe photographs and well written. Read morePublished 4 months ago by Emma L.Martin
I love it! Great book! It is very helpful and useful.. We use it a lot!
I recommend this to a friend.. :)
I have been a pretty good Southern Cook for 50 years. (People appreciate my invitations to dinner (or a snack). This book has taken me to another level. It is for Real cooks. Read morePublished 8 months ago by glory
I have had this for over a year and I have never baked from it. It is a very a beautiful book but the recipes are uninspiring.Published 9 months ago by elizabeth
This book is beautiful! The font, layout, and images are a work of art. For pastries, there are only a couple core recipes at the front of the book, and most of the pastry recipes... Read morePublished 10 months ago by Handrij
The contents of the book are very good. Unfortunately, the book itself arrived damaged. The outer edge had a bad dent and the pages all along one edge were cut wrong: there were... Read morePublished 11 months ago by N Charlene Teel
We recently gave this cook book as wedding shower gift to an already-accomplished young cook. She loved it. A very well-received gift. Read morePublished 12 months ago by So Cal