Double Dark Chocolate Cookies Recipe

• 15 ounces bittersweet chocolate, rough chopped, divided
• 4 tablespoons (2 ounces) unsalted butter, very soft
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup (3 3/4 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 24 chocolate wafer cookies (see note), broken into pieces
• 1/3 cup lightly toasted hazelnuts, chopped (optional)

1. Adjust racks to upper and lower middle position and preheat oven to 375u0b0F. Melt 8 ounces of the chocolate in a medium bowl over a pan of barely simmering water. Let cool slightly.
2. Line 2 baking sheets with parchment paper. Whisk butter, sugar, and salt in a large bowl until combined. Whisk in eggs and vanilla. Whisk in chocolate until combined and glossy.
3. Stir flour and baking powder in a small bowl then stir into chocolate mixture until combined. Stir in remaining 7 ounces of chocolate, chocolate wafer cookies (see note), and hazelnuts (if using). Chill until firm enough to scoop, about 15 minutes.
4. Using a 1/3 cup scoop, portion dough onto pans, spacing at least 2 inches apart. Bake until cookies are puffed, cracked, and almost set (centers may still look underdone), 12 to 15 minutes. Let cookies cool on pan for 1 minute, then slide cookies (with paper) onto wire rack to cool.

bittersweet chocolate, unsalted butter, sugar, salt, eggs, vanilla, flour, baking powder, chocolate wafer cookies, hazelnuts

Taken from www.seriouseats.com/recipes/2014/01/double-dark-cookies-with-wafers-chocolate-chunks.html (may not work)