These rich cookies, a little like freestanding brownies, are the creation of Chris Gargone, the talented pastry chef of Remi, one of New York's most popular Italian restaurants. Before you start, a word of caution: chews are addictive.
Recipe information
Yield
Makes about 60 cookies
Ingredients
Preparation
Step 1
1. Set racks at the upper and lower thirds of the oven and preheat to 325°F.
Step 2
2. Place the chocolates and butter in a bowl or the top of a double boiler and place over hot, not simmering, water. Stir occasionally until the chocolate and butter have melted. Cool.
Step 3
3. In a bowl, whisk the eggs and sugar until lightened. Whisk in the chocolate mixture and vanilla.
Step 4
4. Combine the flour, baking powder, and salt. Stir into the chocolate mixture. Stir in the chocolate chips and nuts.
Step 5
5. Drop tablespoon-size cookies onto the prepared pans. Bake for 12 to 15 minutes, until the cookies are slightly firm and cracked.
Step 6
6. Cool in the pans.
SERVING.
Step 7
Chews are so rich, they are best on their own. Or try making them half size and serving them with ice cream for a really rich treat.
STORAGE.
Step 8
Keep chews at room temperature in a tin or tight-lidded plastic container, or freeze them, packed between sheets of wax paper, for longer storage.
