When chocolate cookies just aren't enough, try these ultra-rich treats.
1 lb. bittersweet chocolate, chopped
2 oz. unsalted butter
1 cup sugar
1 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 Tbsp. baking powder
1 lb. white chocolate, roughly chopped
1/2 lb. whole skinned hazelnuts, see Cook's Note*
Preheat the oven to 325. In a double boiler over simmering water, melt the bittersweet chocolate and butter, stirring constantly.
In a large mixing bowl, whisk together the sugar, eggs, vanilla extract and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour and egg mixtures together. Stir in the white chocolate and hazelnuts.
Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out.
Using two spoons, drop 1-tablespoon portions of dough 2 inches apart on a sheet plan lined with parchment paper. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.
* Cook's Note: Although any nut can be used, we found that hazelnuts and macadamia nuts tasted the best in the recipe.
Yield: 5 dozen