The Chocolate Cookies of the Ritz

Here's the recipe video:

https://www.youtube.com/watch?v=HdxWHxdg8_s

1.  In a saucepan, melt the Dark Chocolate ( 6 oz or 160 g), the Milk Chocolate ( 1 oz or 40 g), and the Butter (4 Tablespoons or 50 g), without exceeding 125 °F / 50 °C.

2. Pour into a clean bowl and set aside at room temperature until use.

3. In a bowl, whisk the Sugar (⅔ Cup or 144 g), the Eggs (2), the Vanilla Extract (1 teaspoon or 6 g), the Coffee Extract (½ teaspoon or 2 g), and the Salt (1 pinch).

4. The goal is to achieve a kind of sabayon, a very airy, whitish foam: whisk for a few minutes.

5. You may use either a wire whip, or a stand mixer, or an electric beater

Scanpan SaucepanCalphalon Nonstick Sauce Pan

6. Pour the bowl with the chocolates and mix.

7. Sift the Flour (4 Tablespoons or 36 g) and the Baking Powder (1 teaspoon or 3 g) over the bowl and incorporate with a rubber spatula.

8. Chop the walnuts (½ Cup or 50 g) and the Pecan Nuts (½ Cup or 50 g), then mix them into the bowl.

9. The dough is too runny: spread it on a silicone mat and let it crust slightly (to save time, place it in the fridge).

KitchenAid 7-Quart Stand MixerHamilton Beach Stand MixerHand Mixer

10. Scoop balls and place them on a silicone mat.

11.  I use ice cream scoops: they allow you to take exactly the same volume for equally shape cookies.

12. Flatten.

Silicone Baking Mat

13.  Bake in preheated oven at 360 °F / 180 °C for about 10/15 minutes: Adjust the time depending on whether you prefer very soft cookies or not.

Perforated Baking PanHeat Resistant Gloves