Makes 2 dozen
- 1 pound semisweet chocolate, chopped
- 4 tablespoons (1/2 stick) salted butter
- 3/4 cup packed brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups toasted walnuts or almonds, chopped
Preheat the oven to 350°F.
Melt half of the chopped chocolate with the butter in a double boiler. Let cool.
Mix in the sugar, eggs, and vanilla. In a small bowl, sift the flour, baking powder, and salt. Stir the dry ingredients into the melted chocolate mixture. Stir in the remaining chopped chocolate and nuts. Cover the mixture and place in the fridge for 1 hour.
Lightly butter 2 large baking sheets. Drop the batter in 2-tablespoon measures per cookie. Press down gently on each cookie. Bake until they’re just starting to crack, 12 to 13 minutes.
Cool the cookies completely on the sheet. Remove and store in a cookie jar, or place in the freezer and serve cold.
Excerpted from The Hamptons: Food, Family, and History by Ricky Lauren. Copyright Wiley, April 2012. Used with permission.