Weight OR Volume
6 oz. or 3/4 C. Unsalted Butter
10 oz. or 1 C. Dark Brown Sugar
1/2 oz. or 2 Tbsp. Water
12 oz. or 2 C. Chocolate Chips
4 oz. or 2 lg. Eggs
16 oz. or 3 C. All Purpose Flour
1/2 oz. or 1 tsp. Baking Soda
1/8 oz. or 1/2 tsp. Salt
1/2 oz. or 1
pc. Vanilla Bean, split
Powdered Sugar, and Ground Walnuts, as needed.
Scrape out the seeds from the vanilla bean (reserve the scraped bean in your sugar container for vanilla sugar), place the seeds in the bowl with the butter, brown sugar and water. Place the bowl over a pot of simmering water to make a double boiler. Add the chocolate chips and cook until just melted. Remove from heat and let stand at room temperature. Using a wooden spoon, beat in the eggs one at a time. In another bowl, combine all the dry ingredients and whisk together, add to the chocolate mixture. Use a teaspoon to portion out the cookies into 1 inch diameter balls, rolling each in your hands. Drop in the ground nuts and place the cookies on greased baking sheets, at least two inches apart. Bake two sheets at a time for 10 - 14 minutes or until they are set and the tops are light brown. Remove from the oven with Oven Mitts and cool the cookies on wire racks (pan grates) until completely cooled sprinkle with powdered sugar and store in airtight containers.
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