Recipe Day - Double-Chocolate Brownie Cookies

I felt like something chocolate-y yesterday after walking the dog, so I came home, opened up one of my favorite cookbooks:

 and made Martha Stewart's Double Chocolate Brownie Cookies.

 Here's how you can, too!

9 ounces semisweet chocolate, chopped into 1/4-inch chunks (I use choc. chips)
3 ounces unsweetened chocolate, coarsely chopped
6 tablespoons unsalted butter (or salted, who cares?)
1 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup chopped nuts (optional)

Preheat the oven to 375 degrees F.  Line two large baking sheets with parchment paper; set aside.  In a heatproof bowl set over (but not touching) simmering water, melt 5 ounces semisweet chocolate, the unsweetened chocolate, and the butter.  Stir until smooth.  Set mixture aside to cool slightly, about 5 minutes.

In a mixer beat chocolate mixture and sugar on medium speed until well combined, about 3 minutes, scraping down the sides of the bowl as needed.  Add eggs, and mix until completely combined.  Beat in vanilla. Add the flour and salt, and beat until just incorporated.  Stir in remaining 4 ounces semisweet chocolate and the nuts, if using.

Shape 2 tablespoons of dough at a time into 1 1/2-inch balls and place about 1 1/2-inches apart on prepared baking sheets.  Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9 to 11 minutes.  Transfer parchment and cookies to a wire rack to cool.  Cookies can be kept in an airtight container at room temperature for up to 4 days.

*My notes.
These cookies need the nuts.  I did a combination of walnuts and pecans.  It was wonderful.
If your dough is too soft after everything is combined, let it stand for a few minutes it just needs to cool down some more.

On the subject of Martha Stewart recipes.  I found this gem at a used bookstore for $6.  Originally $35.  Never used.  I've already made the pretzel bites recipe.  Many more to come!