These are like the best brownies, in cookie form. Look for large chocolate chips, or chop chocolate from a block to stir into the batter. You`ll get lovely pockets of soft chocolate inside the cookie as a reward. Be generous with the salt. It is a wonderful foil for the rich, sweet chocolate.
1 1/2cupsbittersweet chocolate pieces, or semi-sweet, DIVIDED
8Tbsp.unsalted butter, diced
3largeeggs, at room temperature
1cup plus 2 Tbspwhite sugar
1 3/4cupall-purpose flour
1/2tspbaking powder
1/4teaspoontable salt
Optional 1/3 cup chopped pecans or walnuts
Fleur de Sel or other coarse salt
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Instructions
Preheat oven to 350° F. and prepare a baking sheet with parchment paper or a silpat.
In a double boiler over low heat, melt unsweetened chocolate, 1 cup of the chocolate chips and butter, stirring until smooth. (*You can also melt in the microwave if you prefer).
In a bowl with an electric mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes. Reduce speed on mixer to low and beat in melted chocolate mixture.
Add the flour, baking powder, and salt and stir until just combined. Fold in the remaining 1/2 chocolate chips and nuts, if using.
Drop batter by heaping tablespoons or small scoop (about 1/4 cup), about 2 inches apart onto baking sheet. With the back of a spoon, flatten until level on top. Sprinkle generously with Fleur de Sel. Bake in middle of oven 8 to 12 minutes (less for smaller cookies, more for larger cookies), or until puffed and set on top. Cool cookies in baking sheets for 1 minute and then transfer to racks to cool completely.
Notes
Substitute for unsweetened chocolate:3 level tablespoons unsweetened cocoa and 1 tablespoon butter or shortening for every 1-ounce unsweetened baking chocolate.OR3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.