“A lady in my college's theater department made these when we had to strike the set. They were so good that I stayed for the whole time so that I could keep eating them. She recalled having found the recipe from the New York Times.”
20 cookies

Ingredients Nutrition


  1. Melt the unsweetened chocolate and four cups of the semisweet chocolate over a double-boiler (which can be set up by putting a metal bowl over a simmering pot), stirring periodically.
  2. Cream the butter and sugar in a mixer until light and fluffy and add the eggs one at a time, blending until mixed.
  3. Add the flour, baking powder and salt to the butter mixture and mix until just combined.
  4. Add the melted chocolate and mix until combined, stir in the nuts and the remaining four cups of semisweet chocolate. Pour the mixture onto a parchment-lined baking sheet or tray (try a 9" x 13" casserole pan). Put the mixture into a refrigerator for 5 to 10 minutes until slightly but not completely hardened.
  5. Preheat oven to 400 degrees.
  6. Reverse the sheet or tray onto another piece of parchment paper on a hard surface. Use a knife to divide the mixture into 20 squares. With your hands, roll each of the squares into a ball and evenly spread them onto one or two parchment lined baking sheets (leave room for them to spread).
  7. Bake the cookies for 15 to 20 minutes, until crusty on the outside (they should still be gooey on the inside). Allow to cool for at least 20 minutes before eating.
  8. Variation (for 9 dozen smaller cookies): Instead of turning the mixture out onto a cutting surface, use a spoon to make a rough ball the size of a ping-pong ball. Roll it between your palms, place it on the parchment-lined baking sheet and press down slightly.
  9. Bake the cookies for 10 to 12 minutes. As soon as they are out of the oven, transfer them to a cooling rack.

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