Unfortunate name…but a very memorable cookie. This is borrowed from ‘Sarabeth’s Bakery’, by Sarabeth Levine (a very large book!), and these are firmly a part of our family’s ‘all-time greatest cookies’ list (it only took one bite, that’s how divine these are) – enjoy!
1/2 c. butter AND 9 oz. chopped semisweet chocolate AND 3 oz. chopped unsweetened chocolate
1/2 c. flour
1/2 t. baking powder AND 1/4 t. salt
3 eggs, room temperature
1 1/4 c. superfine (berry) sugar
2 t. vanilla
2 c. chocolate chips
1 1/2 c. EACH chopped pecans AND chopped walnuts
Preheat the oven to 350 (I used 325 convection) and line 2 baking sheets with parchment (make sure your oven racks are positioned in the center). Put the butter, semisweet and unsweetened chocolate in a glass bowl and microwave in 30 second increments, stirring in between, until everything has melted and the mix is smooth (and just warm, not hot).
Whisk together the flour, baking powder and salt in a small bowl and set aside. Using your electric mixer with the whisk attachment, whip the eggs for about 30 seconds on medium-high speed until they are foamy and lightly thickened, then increase the speed to high and slowly add in the sugar, then the vanilla. Continue whipping the mix for a few minutes until the eggs are very thick and pale yellow, then beat in the slightly warm chocolate mix.
Change the whisk to the paddle attachment, turn the mixer on to low and then slowly add in the flour mix. Remove the bowl from the mixer and use a wooden spoon to stir in the chocolate chips and nuts – the dough will be quite soft. Using a 2-inch scoop, portion out the cookies onto your prepared pans, leaving at least an inch between (though they won’t spread much), and bake them immediately. Bake for 17 to 20 minutes, switching the pans halfway through – be very careful not to over bake (they should be shiny and look a bit underdone in the middles, but the edges should easily lift up). Allow the cookies to sit on the pans to cool completely before storing them.