Double Chocolate Chip Cookies

Merry Christmas, everyone!

I'm sharing today a chocolate chip cookie, crispy on the outside and chewy in the centre. Best eaten when they are warm, with a glass of cold milk. Enjoy!

I have reduced the amount of sugar, my changes, listed in blue :
Double Chocolate Chip Cookies
(adapted from "The Williams-Sonoma Baking Book")
1 oz (30gm) unsweetened chocolate, coarsely chopped
1 cup (140gm) all-purpose (plain) flour
1-1/2 tsp baking powder
1/4 tsp salt
6 tbsp (90gm) unsalted butter, at room temperature
2 tbsp vegetable shortening
2/3 cup (165gm) firmly packed light brown sugar (1/4 cup)
1/4 cup (60gm) granulated sugar (1/8 cup)
1 large egg, at room temperature
1 tbsp pure vanilla extract
1 cup (185gm) bittersweet or semisweet (plain) chocolate chips
1/2 cup (60gm) coarsely chopped pecans or walnuts (optional)

1. Preheat the oven to 350F (180C) and line 2 baking sheets with parchment (baking) paper.
2. Put the chopped chocolate in the top of a double boiler and melt, stirring occasionally, over barely simmering water. Set aside to cool.
3. In a bowl, whisk together the flour, baking powder and salt until blended.
4. In another bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, shortening, brown sugar, and granulated sugar until well blended and fluffy. Beat in the melted chocolate. Add the egg and vanilla and mix until blended. Add the flour mixture and stir until just blended. Add the chocolate chops and the nuts, if using, and continue stirring until just blended.
5. Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing the cookies about 1-1/2 inches (4cm) apart. Bake the cookies, 1 sheet at a time, until they are puffed but still look moist on top, about 15 minutes. Let the cookies cook briefly on the pans on wire racks before transferring them to the racks to cool completely.