Ingredients
7 tablespoons (28 grams) unsalted butter
4 ounces (one bar) bittersweet chocolate, chopped
1 ounce (1/4 of a bar) unsweetened chocolate, chopped
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs

Method

• Preheat oven to 350º F.
• Melt chocolate and butter together. This can be done using a double boiler or in the microwave on 50 percent power for about a minute.
• Beat eggs and sugar. Stir in the chocolate-butter mixture and vanilla and almond extract.
• In a separate bowl, mix together the flour, baking powder and salt.
• Add the flour mixture to the batter. The batter will be slightly runny.
• Spoon a teaspoon of dough onto a parchment paper lined baking sheet. These cookies will spread, so don’t crowd them.
• Bake on center rack in the oven for eight minutes.
• Let them cool for a few minutes on the baking sheet, then transfer them to a wire rack.

Makes three dozen mini cookies

Ingredients
2 sticks of unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
Zest from one orange
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup semi-sweet chocolate chunks (or chocolate chips)
1 cup walnuts, chopped

Method

• Heat oven to 350° F.
• In large bowl, beat butter, sugars and orange zest until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, chocolate chunks and walnuts; mix well.
• Drop dough by rounded tablespoonfuls onto an ungreased or parchment-lined cookie sheet.
• Bake 10 to 12 minutes or until light golden brown. Cool for a minute on the cookie sheet, then remove to wire rack. Cool completely. Store tightly covered.

Makes about three dozen.