An incredible amount of chocolate, but oh so good. Like free-standing brownies! Reserve for those you really love.


Recipe Summary

20 cookies


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt the pound of chocolate and the butter together in a saucepan.

  • In another bowl, beat the eggs and the sugar together at high speed until the mixture becomes thick and lemon colored and falls in ribbons from the beaters, about 5 minutes.

  • Gently fold the melted chocolate-butter mixture into the egg mixture. In a separate bowl, sift the flour and baking powder together. Sift half of this over the chocolate mixture; fold it in. Repeat with the remaining flour mixture. Fold in the nuts and the chips.

  • Cover the dough and chill for at least a few hours and as long as overnight.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Wet your hands and remove large (about 3 tablespoons worth) clumps of chilled dough and quickly roll them into balls. Place the balls about 3 inches apart onto parchment lined sheets. Bake for about 18-20 minutes. The cookie will still appear moist when removed from oven but will firm up when cooled. Remove from oven and cool on sheet for about 10 minutes. Remove to a rack to cool.

Nutrition Facts

993 calories; protein 15.7g 32% DV; carbohydrates 101.5g 33% DV; fat 65.8g 101% DV; cholesterol 142.1mg 47% DV; sodium 103.2mg 4% DV. Full Nutrition


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0