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4. Scatter the chocolate chips over the flour mixture. Pour in half the egg mixture. Use a firm rubber spatula to cut the liquids through the flour mixture.

Gently fold in the chocolate chunks with a rubber spatula. Set the batter aside for 30 minutes to an hour to rest before baking. While the batter rests, preheat the oven to 420 F and prep the filling.

1 teaspoon pure vanilla extract 1 (3-3.5-ounce bar) good-quality bittersweet chocolate (70-72 percent cocoa works well), chopped into chunks ⅓ cup (2.5 ounces) chocolate-covered espresso beans ...

For extra chewiness, pull the cookies out of the oven a little sooner than the specified baking time. They will continue to cook once you remove them from the oven. To reduce the continued cooking ...

Darker chocolate tended to be less sweet but also did not get — or stay — as gooey as the semi-sweet chunks I ultimately used. White sugar tends to result in a crispier cookie.

Recipe: Chunks of chocolate and crunchy walnuts are divine in Dorie Greenspan’s new cookies By Sheryl Julian Globe Correspondent, Updated November 2, 2021, 12:00 p.m.

½ cup plus 1/3 cup (145 grams total) bittersweet or semisweet chocolate chunks, divided, plus more for topping 2 cups (250 grams) all-purpose flour 1 tablespoon baking powder ¼ teaspoon fine salt ...