Yield: Yields about 4-1/2 dozen cookies.
These cookies are really popular at our bakery, Grace Baking. A pastry bag is faster than a spoon for piping the cookie batter; use a #4 tip. It’s okay to pipe the cookies close together; they won’t spread much during baking.
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Position an oven rack on the center rung. Heat the oven to 350°F and line two baking sheets with parchment (or grease and flour the pan).
In a double boiler over simmering water, melt the butter and chocolate. Stir to combine; let cool. In an electric mixer with the whisk attachment, beat the eggs and sugar on medium high to a ribbon consistency, 3 to 4 minutes. Take the bowl off the mixer. Add the cooled chocolate mixture and the vanilla; stir to combine. Sift the flour, baking powder, and salt together. Stir the flour mixture and the nuts into the batter; let the batter rest for 5 minutes.
Spoon the batter into a pastry bag fitted with a #4 tip (or into a heavy-duty zip-top bag with one bottom corner snipped to create a 2/3-inch diagonal opening). For each cookie, pipe 1 Tbs. batter onto the lined baking sheet. While you pipe the second tray, bake the first until the cookies are puffed and cracked and the tops barely spring back when pressed, 8 to 10 minutes. The cracks should be moist but not wet. Cool the cookies on a wire rack.
Substitute 1-1/2 tsp. mint extract for the vanilla and the nuts.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
These turned out great! The batter was not too thin at all.Followed recipe exactly, except I baked in an Elastomoule Silicone mold that resulted in individual two-inch cookies that did not spread. Will make again. Here's the website for Elastomoule molds:http://www.debuyer.com/en/products/elastomoule
These are heavenly! I made them as a treat for my co-workers and they keep asking for more. I did add a little more flour, approximately 1/6 cup extra. Thanks for the recipe!
OMG! I really wonder how you make the cookie that way.. the batter just spread into my cookie sheet... I even add another 1/3 c of flour to make the batter stiffer but nothing happened...
Best cookie recipe! Very light and absolutely divine! I have no problem with the dough or the eggs from the recipe in the magazine. Everything was perfect the way it should be. The only problem is to find a way to stop eating them!!
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