Deluxe Double Chocolate Chip Cookies Makes 42 1/4 cup unsalted butter, cut in chunks 4 ounces unsweetened chocolate, chopped 12 ounces good quality bittersweet chocolate, such as Valrhona or Scharffen Berger, chopped 4 large eggs 1 2/3 cups sugar 1 teaspoon natural vanilla extract 1 teaspoon strongly brewed coffee or coffee extract 1/2 cup all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 10 ounces good-quality chopped milk chocolate or chocolate chips 1 cup toasted, chopped walnuts To create a double boiler, bring a pot of water to a simmer over medium-low heat. Combine the butter and the unsweetened and bittersweet chocolates in a metal or glass heat-resistant bowl and set over the simmering water, without letting the bottom touch. Stir until melted and smooth. Set aside to cool. Put the eggs and sugar in the bowl of a standing electric mixer fitted with a wire whip attachment, or use a handheld electric beater. Beat on medium speed until fluffy and light. Add the vanilla and coffee. Pour in the melted chocolate and continue to whip until well combined. Mix the flour, baking powder, and salt into the batter. Fold in the chips and nuts. Transfer the batter into a clean bowl. It will be too sticky to form into cookies now, but let it stand at room temperature for about 30 minutes and it will become easier to handle. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop the dough by the heaping tablespoon and put on the prepared baking sheets about 1 inch apart. Bake until the cookies are just set but still moist, about 10 minutes. Cool on a rack for 5 minutes and serve warm.
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