Monster Fudge Nut Cookies

INGREDIENTS
360g good quality dark chocolate
90g unsalted butter, cubed
100g plain flour
10g baking powder
pinch sea salt
3 eggs
200g castor sugar
1/2 vanilla pod, split and seeds removed
150g walnuts, coarsely chopped
360g milk-chocolate buttons

METHOD
Preheat oven to 175C.
Roughly break chocolate into pieces and place with butter in a bowl suspended over a pan of barely simmering water.
Stir constantly until the mixture is smooth.
Remove bowl from the bain-marie and allow to cool.
Sift together the flour, baking powder and salt.
Whisk eggs in a blender and gradually add sugar until mixture thickens and increases in volume.
Stir vanilla seeds into the egg mix, add this to melted chocolate, then fold in the flour mix.
Beat only until well combined.
Now fold in the buttons.
Cover with clingfilm and refrigerate for 10 minutes.
Using a 1/4 cup (65g) ice cream scoop (or similar), drop the mixture in blobs onto a greased nonstick baking sheet.
Bake for 10-12 minutes.

SERVINGS
12

SOURCE
Sunday Times Style Mag