Chocolate Decadence Cookies

Grab a glass of cold milk because that's exactly what you'll want with these Chocolate Decadence Cookies.  If you're a brownie lover, like me, these are a perfect substitute for the cookie jar and on a cold afternoon curling up to watch a movie.

As my mother would say..."can you really have too much chocolate?" So these are in memory for her and made a delightful treat while I am die cutting for a trade show that I will be attending this coming weekend.  What do you have plan?

Chocolate Decadence Cookies
8 oz. bittersweet chocolate
2 T unsalted butter
2 large eggs
1/2 cup granulated sugar
1 tsp. vanilla extract
1/4 cup King Arthur all-purpose flour
1/4 tsp. Baking Powder
1/8 tsp. Kosher salt
6 oz. chopped bittersweet (or semisweet) chocolate
2 cups walnuts (or pecans) broken into pieces

Preheat oven to 350F-degrees.  Line two baking sheets with parchment paper.

On the stove, heat a frying pan with about 1/2-inch of water to a simmer.  Place a heat-proof bowl in the frying pan and melt the first two ingredients. Remove and set aside to cool slightly.

In separate bowl, whisk together the eggs, sugar and vanilla extract with the bowl in the same frying pan of water.  Heat this mixture to lukewarm.

Fold the warmed eggs into the chocolate mixture and completely combine.  Add the flour, baking powder and salt and fold to incorporate.  Finally, add the 2 cups of broken walnuts and 6 oz. of chopped chocolate.

Scoop the batter onto the parchment lined sheets.  Bake in the preheated oven for 11-12 minutes.  The tops should look shiny; be careful because it's hard to tell when chocolate cookies are done and you can easily over bake them to a dryness state.

Allow them to cool slightly on the baking sheet before transferring them to a rack to cool completely. Now grab that glass of milk.  Enjoy!