Finale?s Double Chocolate Cookies Recipe

Finale?s Double Chocolate Cookies

MAKES ABOUT 3 DOZEN COOKIES

You can buy a tool called a portion-scoop that makes it quick and easy to make uniform-sized cookies from chilled dough such as the one in this recipe. It looks just like a mini ice cream scoop and is available in stores that sell specialty kitchenware.

3 oz. bittersweet chocolate, chopped
8 oz. semisweet chocolate, chopped
½ cup (1 stick) unsalted butter, cut into small pieces
3 large eggs
1 ¼ cups granulated sugar
2 tsp. vanilla extract
½ cup all-purpose flour
¼ tsp. baking powder
½ tsp. salt

Combine chocolate and butter in top of a double boiler set over hot but not boiling water. Stir until both are melted and smooth. Remove from heat, and set aside.
Beat eggs, sugar and vanilla in a large mixing bowl using an electric mixer on high speed until light and thick, for about 5 minutes. In a separate bowl, combine flour, baking powder and salt. Mix well.
Reduce mixer speed to low, and slowly add chocolate to eggs. Fold in flour mixture—dough will be thin. Transfer to a bowl, cover and refrigerate for at least 4 hours, or overnight.
Preheat oven to 350F. Lightly spray cookie sheets with nonstick cooking spray.
Scoop heaping tablespoons of dough onto cookie sheets, placing them about 3 inches apart. Bake for about 15 minutes, or until center of cookie is firm to touch. Remove from oven, set aside to cool on wire racks and serve as close to baking time as possible.