They do give the cookie an interesting look, but I think that in the future, I’m going to opt for bittersweet chocolate chips. The white chocolate, I have to admit, is wasted in terms of flavor. In terms of flavor, you might have to search for the nuts at first, but their character becomes clearer as an aftertaste. The nuts contribute something essential to the texture, which I’d call subtly chewy instead of crunchy. Instead, they have a delicate exterior that provides an elegant crispness, while their interior just melts in your mouth. They remind me of the best kind of fudge brownie, but they’re not anywhere near as heavy as that. The first thing you have to say about these cookies is that they’re chocolaty.
I can fit eight cookies on a 16½x11½ baking mat in two rows of three with a row of two in the middle. Once baked, remove the cookies from the oven and let them cool on the mat for 15 minutes before moving to a rack to cool completely. Bake the cookies, rotating the baking sheet midway during baking, until they feel just slightly firm in the center and begin to lose their shine in the crevices, about 15 minutes.Using a ¼-cup, spring-loaded ice cream scoop, parcel out mounds of dough and place them evenly-spaced-apart on the mats, leaving about 2 inches between them.Line a baking sheet with a silicone baking mat. The dough can be refrigerated up to five days (see notes) and can be frozen for up to two months. If not, cover and chill for about an hour. If the dough isn’t stiff enough to scoop and hold a rough ball shape, you’re good to go.By hand using a flexible spatula, fold in the flour mixture, then the chocolate chips and nuts. On low speed (2 out of 10), mix in the melted chocolate until the batter is uniform in color, 1 minute. In the (unwashed) stand mixer, whip the eggs, sugar, and vanilla on highest speed, until it forms a well-defined ribbon, about 5 minutes.In a stand mixer fitted with the whip, whisk together the flour, baking powder, and salt for 30 seconds on medium speed (4 out of 10).Turn the chocolate in a lazy fashion at first, but as it melts, stir slowly but constantly until the chocolate is smooth and you can detect no unmelted butter. Melt the chocolate and butter in a medium bowl set over a pan of barely simmering water.
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