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(30 to 36 cookies)
Preheat oven to 350°F. Adjust oven racks; one in upper third of oven and one in lower third. Line two large baking sheets with parchment paper; set aside. In a small bowl, stir together flour, baking powder and salt (flour amount may seem low but is correct); set aside.
In microwave-safe bowl combine 8 ounces chopped chocolate and butter. Microwave on Medium (50%) for 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 vanilla. Place the bowl in a skillet 1/4 full of barely simmering water. Gently whisk for 2 minutes or just until warm (about 100°F). Stir egg mixture into melted chocolate. Stir in flour mixture until combined. Stir in walnuts (or pecans) and the remaining 6 ounces chopped chocolate. Fold in candied orange peel.
Spoon lightly rounded tablespoonfuls 1 1/2 inches apart on prepared pans. Bake, on separate racks, for 8 to 10 minutes or until cookie surface appears dry, set and slightly lighter in color (centers will be gooey), rotating sheets to opposite rack halfway through baking. Slide parchment paper with cookies onto wire racks to cool completely.