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This recipe comes from Room for Dessert by David Lebovitz, published by HarperCollins Publishers, 1999. David says, "These are the best chocolate cookies I've ever made." The recipe calls for a total of 13 ounces of chocolate, for the batter and for the chips.

Yield: About 2 1/2 dozen 2-inch cookies
Working Time: 1 hour
This recipe contains: Tree Nuts, Gluten, Eggs, Dairy


1 1/3 cups [170g] Collection Etienne 61% Lever du Soleil, chopped

2 tablespoons [28g] butter

2 large eggs, at room temperature

7/8 cup [175g] sugar

1/2 teaspoon vanilla extract

1/4 cup [38g] flour

1/4 teaspoon baking powder

1 cup [141g] Collection Etienne 61% Cacao Semisweet Chocolate Wafers chocolate, chopped into chips

1/2 cup [45g] walnuts, toasted and chopped


Melt the eight ounces of chocolate and the butter in a bowl set over a pan of simmering water.

When the butter and chocolate have melted, remove from the heat.

Using an electric mixer, whip the eggs, sugar, and vanilla at high speed until the mixture is stiff. Stir in the melted chocolate mixture.

In another bowl, stir together the flour and baking powder, then add them to the chocolate mixture. Add the chocolate chips and the nuts.

Chill the dough until it is firm enough to handle, about 30 minutes.

To bake the cookies, position the oven racks in the center and upper part of the oven. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Form the dough into 1 1/2-inch rounds* and set them onto the baking sheets spaced about two inches apart. Press each slightly to flatten.

Bake for about 9 to 10 minutes, until just set, but still moist and shiny in the center.

Tip from the Kitchens of Collection Etienne:
Alternatively, you may shape the dough into logs and then slice to form the cookies. On a lightly floured surface or with the assistance of a sheet of plastic wrap surrounding the dough ball, roll the dough with your hands to form two 8-inch logs, 2 inches in diameter. Wrap the dough logs in plastic and chill until firm, at least 30 minutes. Slice the logs into 1/2-inch-thick cookies, and place them on the baking sheets which have been lined with parchment paper. Bake for about 9 minutes. Remove from the oven while they are still shiny and molten in the center but cooked on the outer edges.