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 ...

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.

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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.

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 ...

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 ...

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.