- ½ cup plus 3 tablespoons all-purpose flour (83 grams)
- 1 tablespoons baking powder
- ⅛ teaspoon kosher salt
- 6 ounces unsweetened chocolate
- 16 ounces bittersweet chocolate
- 6 tablespoons unsalted butter, cubed and room temperature
- 2¼ cups granulated sugar
- 5 eggs, room temperature
- 1¼ cups walnuts, chopped
- 16 ounces bittersweet chocolate, chopped
- Kosher salt, for sprinkling
Preheat oven to 350 degrees F (convection setting) or 325 degrees F.
Whisk together the flour, baking powder, and salt and set aside. Melt together the 6 ounces of unsweetened chocolate and the 16 ounces of bittersweet chocolate. Cream butter and sugar; add eggs. Add flour mixture until just mixed, then add melted chocolate. Fold in chopped chocolate and nuts. Chill dough for about 15 - 20 minutes.
Drop by spoon until parchment paper lined baking sheets; sprinkle with coarse salt. Bake at 350 degrees F on the convection setting for 10 minutes or so, or at 325 degrees F on a regular setting for 12-15 minutes. Allow to cool completely before removing from the sheets.
