Makes 30 to 36 cookies
Prep Time: 45 Min, Bake Time:8 Min. per batch
1/4 cup unbleached all-purpose flour
1/4 tsp. baking powder
1/8 tsp. Sale di Cervia Sea Salt
8 oz. Semi Sweet Dark Chocolate Chips, chopped
2 Tbsp. butter
1/2 cup granulated sugar
1 tsp. Pure Vanilla Extract
6 oz. Semi Sweet Dark Chocolate Chips, chopped
2 1/2 cups walnut or pecan halves, broken in large pieces, toasted
1/4 to 1/2 cup chopped Candied Orange Peel
Preheat oven to 350 degrees Fahrenheit. Adjust racks to one in upper third of oven, one in lower third.
In small bowl, stir together flour, baking powder and salt. Set aside.
In microwave safe bowl combine 8 oz. Premium Baking Chocolate and butter. Melt at 50% power (medium) about 2 minutes. Stir frequently until chocolate is almost melted. Remove. Stir to complete melting. Set aside.
In medium heatproof bowl, whisk together eggs, sugar, and Pure Vanilla Extract. Place in skillet of barely simmering water. Gently whisk 2 minutes or just until warm (100 degrees F). Stir egg mixture into melted chocolate. Stir in flour mixture until combined. Stir in nuts and 6oz chopped Semi Sweet Dark Chocolate Chips. Fold in Candied Orange Peel.
Spoon lightly rounded tablespoon full 1 1/2 inches apart on parchment lined baking sheets. Bake on separate racks, 8-10 minutes or until cookie surface appears dry, set and slightly lighter in color (centers will be gooey)exchanging sheets to opposite rack halfway through baking. Slide parchment onto wire racks to cool completely.