Chocolate Chocolate Chip Cookies

Recipe Ingredients

1 3/4 cups	109g / 3.8oz	All-purpose flour
1/2 cup	55g / 1.9oz	Unsweetened cocoa
3/4 teaspoon	3.8ml	Baking soda
1/4 teaspoon	1.3ml	Salt
8 oz	227g	Unsalted butter - (2 sticks) - room temperature,
		Cut into small pieces
1 cup	160g / 5.6oz	Light brown sugar
3/4 cup	148g / 5.2oz	Granulated sugar
2 cups	396g / 13oz	Eggs (large)
1 1/2 teaspoons	7.5ml	Vanilla extract
1 1/2 oz	42g	Bittersweet chocolate - melted over
		Water bath or in microwave
2 cups	292g / 10oz	Coarsely-chopped pecans or walnuts - (1/2 lb)
		= (or toasted and cooled unsalted
		Peanuts, coarsely chopped)
1 3/4 cups	192g / 6.8oz	Semisweet chocolate chips

Recipe Instructions

Sift together the flour, cocoa, baking soda, and salt. Set aside.

In a large bowl of an electric mixer, using paddle or beaters, and on medium speed, soften the butter. Add the brown and granulated sugars, raising the speed to high when the sugar is incorporated, and continue to mix until fluffy, stopping machine and scraping down sides of bowl and under beaters as necessary. Lower speed to medium, add the eggs, 1 at a time, and the vanilla. Stop machine, scrape in the melted chocolate, and beat until thoroughly combined. Turn speed to low, gradually add in the flour mixture, and beat just until combined. Add nuts and chocolate chips, and again beat just until combined. If the dough is soft, wrap in plastic wrap and refrigerate until firm, for 1 to 2 hours.

Position rack in center of oven and preheat oven to 350 degrees. Line 2 baking trays with parchment paper.

Using a small ice cream scoop, divide the dough into mounds, about 2 tablespoons each, forming small balls of dough. (Dough can be rolled, placed on trays, and refrigerated until needed.) Arrange the rolled balls on the prepared baking trays, about 2 inches apart. Bake until slightly firm to the touch, about 15 minutes, reversing trays front to back after 7 to 8 minutes. Remove cookies from trays with a wide metal spatula and cool on wire rack. If reusing a baking tray, cool slightly before arranging balls of dough on it.

This recipe yields about 2 1/2 dozen cookies.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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