- 71g (2.5 oz) Cake Flour
- 4.5g (1.5 oz) Baking Powder
- 5g (1.7 oz) Salt
- 156g (5.5 oz) Unsweetened Chocolate
- 454g (16 oz) Bittersweet Chocolate
- 85g (3 oz) Butter
- 340g (11oz) Eggs
- 454g (16 oz) Sugar
- 1 Tsp Vanilla Extract
- 156g (5.5 oz)Toasted Walnuts (Chopped)
- 510g (1.75 oz) Chocolate Chips
Sift the flour, baking powder and salt together. Set aside.
Melt the unsweetened and bittersweet chocolates together with the butter in a baine marie.
Whisk the eggs and sugar on high until they are very thick and are at a ribbon stage. Use a standard table top mixer.
Turn the mixer to a low setting and pour the chocolate mixture into the eggs.
Add the dry ingredients just until they are incorporated. Switch to a paddle attachment and add the walnuts and the chocolate chips.
Let the dough rest until it is firm. Scoop the cookies with a small ice cream scoop. Dip the scoop in hot water after each cookie is formed.
Bake at 325F for 6 minutes. Turn the sheetpan and bake for another 5 minutes.