These rich cookies, a little like freestanding brownies, are the creation of Chris Gargone, the talented pastry chef of Remi, one of New York's most popular Italian restaurants. Before you start, a word of caution: chews are addictive.

　　

Ingredients

Makes about 60 cookies

　　8 ounces semisweet chocolate

　　3 ounces unsweetened chocolate

　　8 tablespoons (1 stick) unsalted butter

　　3 eggs

　　1 1/4 cups sugar

　　2/3 cups bleached all-purpose flour

　　1/2 teaspoon baking powder

　　1/4 teaspoon salt

　　1 1/2 cups (about 9 ounces) chocolate chips

　　1 1/2 cups (about 6 ounces) chopped walnuts

　　1 1/2 cups (about 6 ounces) chopped pecans

　　Three cookie sheets lined with parchment or foil

　　

Step 1

1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.

　　

Step 2

2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.

　　

Step 3

3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.

　　

Step 4

4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.

　　

Step 5

5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.

　　

Step 6

6. Cool in the pans.

　　

SERVING.

Step 7

Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.

　　

STORAGE.

Step 8

Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.

　　How to BakeHarperCollins