BITTERSWEET BROWNIE DROPS WITH MILK CHOCOLATE CHUNKS

By JoyceW-2

The cookies should be moist and slightly gooey, so take them out of the oven when they seem a little soft to the touch, they firm up as they cool.

Ingredients

• 1/3 cup plus one tablespoon flour
• 1/8 teaspoon baking soda
• 8 ounces bittersweet chocolate (70% to 72% cacao), chopped
• 1/4 cup unsalted margarine, cut up
• 1 scant cup sugar
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 eggs
• 1 cup chopped walnuts or pecans
• 6 ounces milk chocolate, coarsely chopped, or 1 cup milk chocolate chips

Details

Servings 30

Preparation

Step 1

Heat oven to 350° F. Whisk flour and baking soda in small bowl.

Melt bittersweet chocolate and margarine in medium heatproof bowl set in large skillet filled with 1 inch barely simmering water over low heat. Stir frequently until melted, smooth and fairly hot to the touch; remove bowl from the skillet.

Stir in sugar, vanilla and salt. Add eggs, one at a time, stirring just until blended. Add flour mixture, stir vigorously until smooth and glossy and batter pulls away from sides of bowl. (It's important the batter pulls inself together, so don't stop mixing until it does.) Cool to room temperature.

Stir in walnuts and milk chocolate. Drop 1 rounded tablespoon of batter per cookie 2 inches apart onto parchment paper-lined baking sheets.

Bake 10-12 minutes or until cookies are puffed and crackled on the surface but still soft when gently touched. Slide cookies and parchment paper onto wire reack; cool completely.

(Cookies can be make 2 to 3 days ahead. Store in an airtight container.)