Black Onyx Duet Cookies

In medium-sized bowl, whisk together the flour, cocoa powders, sea salt and baking soda, then set it aside.

In a small saucepan, melt the butter and the chocolate together over medium-low heat, until it’s all melted and smooth. Remove from heat and allow to cool slightly (about 5 minutes).

In an electric stand mixer bowl, fitted with the paddle attachment, cream the butter/chocolate mixture with the sugar on low for a few minutes, until thoroughly combined. Add in the eggs and vanilla, mix for another 2 minutes.

Pour the dry ingredients into the wet ingredients and carefully mix until just combined (don’t over-mix).

Fold in the semi-sweet chocolate, white chocolate and walnut pieces by hand, until just combined. Cover the bowl with a sheet of plastic wrap. Let the dough chill in the refrigerator for about 2 hours (you can chill it for up to two days, as long as it’s tightly covered).

Once batter is chilled, preheat oven to 350 F. Prepare 2 large cookie sheets by lining them with parchment paper.

Scoop batter onto the sheets with a medium cookie scoop, spaced a few inches apart. Slightly press down on the top of the cookie dough balls (but don’t flatten).

Bake the cookies for about 9 minutes (depending on size). Remove the cookies from the oven when the tops and edges are just set. The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for at least 5-10 minutes. Then transfer cookies to a wire cooling rack to cool completely.

Notes:
– Store in an airtight container for up to 5 days at room temperature, or freeze for up to 2 months.
– Adapted from A Love-Cake Relationship.