Talk about a chocolate lover’s dream! The deep, dark secret to these cookies is the addition of cocoa nibs—ripe, fermented cocoa beans that have been roasted, then separated from their husks and broken into small bits. They have a crunchy-crackly texture and a rich, winey chocolate essence that rivals the flavor of the best chocolate-covered espresso beans. They are available in most specialty food shops. Make these cookies when you feel a need to splurge.

　　

Ingredients

makes about 2 dozen cookies

　　1 1/2 pounds semisweet chocolate (63% cocoa), coarsely chopped

　　6 tablespoons butter

　　1 tablespoon pure vanilla extract

　　1 1/2 cups flour

　　3/4 teaspoon baking powder

　　1/4 teaspoon salt

　　6 eggs

　　3 cups sugar

　　12 ounces semisweet chocolate chips

　　2 cups finely chopped toasted walnuts

　　1 cup cocoa nibs

　　

Step 1

Melt the chopped chocolate and butter together in a metal bowl over a medium saucepan of hot, barely simmering water. Remove from heat, whisk in the vanilla, and set aside to cool.

　　

Step 2

Sift the flour, baking powder, and salt together into a large bowl or onto a sheet of parchment paper.

　　

Step 3

In the bowl of an electric mixer, whisk the eggs and sugar at medium-high speed until they form smooth, glossy ribbons that rest on the batter for a moment after the whisk is pulled out of the batter. Using a rubber spatula, fold in the cooled chocolate mixture and then the sifted ingredients, until just mixed. Then fold in the chocolate chips, walnuts, and cocoa nibs.

　　

Step 4

Divide the dough into four equal portions. Place each portion on a piece of waxed paper and roll into a log (or long rectangular slab) about 1 1/2 inches thick. Freeze in the waxed paper for at least 1 hour or up to several days.

　　

Step 5

When ready to bake, preheat the oven to 325°F. Cut the frozen logs into 1/4-inch-thick slices and place on parchment-lined baking sheets, allowing at least 2 inches between cookies for room to spread. Bake for 13–15 minutes, until they are slightly crusty on the outside but still gooey in the middle. Let cool completely on the baking sheets.

　　Cooks' Note

　　Freezing the dough is an essential step in this recipe. It makes the cookies easier to slice, and it also helps them hold their shape while baking.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.