Walnut Double Chocolate Chip Cookies

Ingredients

• (226g) semi-sweet chocolate, chopped
• 1 cup (125g) all-purpose flour
• 1/3 cup (21g) natural unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup (72g) unsalted butter, room temperature
• 3/4 cup (150g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) chopped walnuts
• 1/2 cup (90g) semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
2. Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool
3. Whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
4. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes.
5. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
6. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
7. On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips.
8. Cover and chill the dough for at least 45-60 minutes in the refrigerator.
9. Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
10. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.