Bittersweet Brownie Drops With Milk Chocolate Chunks

• 13 cup flour, plus 1 T more
• 18 teaspoon baking soda
• 8 ounces bittersweet chocolate (70-72% cacao)
• 14 cup unsalted butter, cut up
• 1 cup sugar
• 12 teaspoon vanilla
• 14 teaspoon salt
• 2 eggs
• 1 cup walnuts or 1 cup pecans, chopped
• 6 ounces milk chocolate, coarsely chopped (or 1 c milk chocolate chips)

1. Heat oven to 350 degrees.
2. Whisk flour and baking soda in small bowl.
3. Melt bittersweet chocolate and butter in medium heatproof bowl set in large skillet filled with1" barely simmering water over low heat.
4. Stir frequently until melted, smooth and fairly hot to the touch; remove bowl from skillet.
5. Stir in sugar, vanilla and salt.
6. Add eggs one at a time, stirring just until blended.
7. Add flour mixture; stir vigorously until smooth and glossy and batter pulls away from sides of bowl.
8. It is important the batter pulls itself together, so don't stop mixing until it does.
9. Cool to room temperature.
10. Stir in walnuts and milk chocolate.
11. Drop 1 rounded tablespoonful of batter per cookie 2" apart on parchment lined baking sheets.
12. Bake 10-12 minutes or until cookies are puffed and crackled on the surface but still soft when gently touched.
13. Slide cookies and parchment paper onto wire rack and cool completely.
14. Cookies can be made 2-3 days ahead and stored in an airtight container.

flour, baking soda, bittersweet chocolate, unsalted butter, sugar, vanilla, salt, eggs, walnuts, milk chocolate

Taken from www.food.com/recipe/bittersweet-brownie-drops-with-milk-chocolate-chunks-472637 (may not work)