Ingredients
½cupunsalted butter
8ozsemi-sweet chocolate,chopped
3ozunsweetened chocolate,chopped
¾cupall-purpose flour
½tspbaking powder
¼tspsalt
3large eggs
1¼cupsugar
2tspvanilla extract
12ozsemi-sweet chocolate chips,or milk chocolate
1¼cupspecans,coarsely chopped
1cupwalnuts,coarsely chopped
Preparation
Line two baking sheets with parchment paper.
Place the butter in a medium microwave-safe bowl and heat in the microwave for about 1 minute, until melted. Add the chopped chocolate and stir to combine.
Heat the melted butter and chocolate in the microwave for 20-second intervals, stirring between each bout of heat, until almost melted. Stir, allowing the residual heat in the bowl to melt the chocolate completely. Set aside and cool to room temperature.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium speed for about 90 seconds, until light, creamy, and foamy.
Add the sugar and continue whipping on medium speed for about 90 seconds more, until very light and creamy. Add the vanilla and beat again quickly to combine.
Change the whisk attachment to the paddle attachment on the mixer. Gradually add the melted chocolate mixture, mixing on medium speed to combine.
Add the flour mixture and mix on low speed until incorporated, scraping the sides and bottom of the bowl as necessary.
Add the chocolate chips and nuts and mix in on low speed. Finish by hand to be sure it’s all evenly combined, especially at the bottom.
Use a 2-inch ice cream scoop to scoop the batter, packing the mixture in and scraping off any excess. Place the mounds of batter onto the prepared baking sheets about 2 inches apart.
Refrigerate for at least 30 minutes.
Position the racks in the upper and lower thirds of the oven, and preheat the oven to 350 degrees F.
Bake for 15 to 17 minutes, rotating the pans from top to bottom and front to back half through the baking time.
Let cool on the baking sheet for a few minutes, then use a spatula to transfer to a cooling rack. Repeat with the remaining batter, or freeze the unbaked blobbs and bake them frozen another time.
Serve and enjoy!
