The 24 Hour Chocolate Chip Cookie

Don't let these pretties fool you. They're not that good. 

I believed the hype. A guy I worked with said they were amazing and had a party devoted to them. The New York Times featured a three page article on them. The last straw was an email from Tasting Table highlighting David Lebovitz's recipe for them. Yeah, I don't get it.
Supposedly, letting the dough refrigerate from 12-24 hours greatly improves our beloved chocolate chip cookie. Bah. I was expecting a truly sensational cookie. A mesmerizing blend of flavors, a melt in your mouth epiphany. My coworkers happily played test testers to my efforts and while they did indeed hastily eat them, I wanted an 'eyes rolling into the back of the head' kind of reaction. Didn't happen.Maybe my expectations were too high?
I don't know, but I went back to making this recipe I found a couple of years ago in the Los Angeles Times, not to be confused with the aforementioned New York Times. Ahem. This cookie has been presented to us by the fabulous LA eatery, Milk. Check 'em out.

Milk's Ooey-Gooey Double Chocolate Cookies
Servings: 1 1/2 dozen
Adapted from Milk.

1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons ( 1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons Valrhona cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound Valrhona bittersweet chocolate (chunks or chips)
1-3/4 cup chopped, roasted walnuts

1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.
2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.
3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.
4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate and walnuts.
5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.
6. Divide the dough into 18 portions. Grease your hands (to prevent the dough from sticking) and shape the portions into balls. Place the balls on a greased, parchment-lined sheet pan, leaving 2 to 3 inches between each.
7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. Place the cookies, still on the parchment, on a rack and cool completely before serving. They will be very soft.