Thick Chocolate Cookies

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Chocolate, Chocolate, Chocolate!

This may sound redundant, but invest in quality ingredients–this recipe, taken from The Dessert Bible by Christopher Kimball, calls for Callebaut pastilles (chips) and Ghirardelli chocolate chips as well.  The results are worth the expense.

1 pound Callebaut Semisweet Pastilles (chips)
10 Tablespoons (1 1/4 stick) unsalted butter
6 large eggs
2 cups granulated sugar
3/4 cup all-purpose flour
1 teaspoon baking powder
12 ounces chopped walnuts or pecans
12 ounces Ghirardelli Famous Bittersweet Double Chocolate Chips

Melt chocolate and butter in a saucepan or double-boiler until smooth.  Set aside.  In a large bowl, whip eggs and sugar until thick and pale yellow, about 5 minutes on high-speed.  Using a rubber spatula, combine melted chocolate with egg mixture until well blended.  In a separate bowl, whisk together the flour and baking powder and then fold into chocolate mixture until fully incorporated.  Add nuts and chocolate chips and blend.
Chill dough for at least 2 hours.  Heat oven to 350 degrees.  Cover a baking sheet with parchment paper or line with Silpat Nonstick Baking Mat.  Place mounds of dough 3 inches apart using a an ice cream scoop.  (The balls of dough should be very large–about 2 inches in diameter).  Bake for 18 minutes, rotating the baking sheet halfway through baking.  Remove parchment paper with cookies and cool on a wire rack.  Repeat process with a new sheet of parchment paper.  Makes 30 cookies.

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2 Responses to “Thick Chocolate Cookies”

  1. Kathlin
    August 26, 2011 at 12:15 am #

    Hi, this is a well written post. Please continue the amazingly good posts.

    • Chocolate Guru
      August 31, 2011 at 12:44 am #

      Thanks! Stay tuned…much more to come!

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