I am always in search of a good cookie recipe for Wednesday Noon Service lunch. Instead of a heavy dessert, there is nothing more satisfying than good chocolate cookies. I make Chocolate Espresso Cookies , Cook's Illustrated recipe, but wanted something lighter with chewier texture.
And after playing with a few different recipes, I think I got these just right: Beautiful, shiny crackling tops, with just enough crisp on the edge and good teeth-sinking chew with chunks of walnuts!
Melt chocolate and butter together in a double boiler (large pot filled with some water, with well fitting bowl on top). Let rest for a few minutes before adding to egg and sugar mixture.
Blend the flour mixture just enough. Do not over beat or stir. The cookies will become too tough.
Beautiful, eh? You will love the flavor and texture.
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Makes about 3-1/2 dozen cookies
12 ounces (2 cups) semi-sweet chocolate, chopped
4 oz, 8 tablespoon or 1 stick, unsalted butter
1 1/2 teaspoons vanilla extract
1 cup sugar (7 oz)
1/2 cup all-purpose flour (2.5 oz)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
6 ounces (1 cup) semisweet chocolate chips
1 cup chopped walnuts
Sift the dry ingredients of flour, baking powder and salt together, set aside.
In the top of a double boiler set over hot water, melt the semi-sweet chocolate and butter together. Once they are completely melted, take off the pot and let sit for few minutes.
Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture until smooth. Add the melted chocolate mixture. Stir to combine. Add flour mixture, just enough to combine. You may see a few specks of flour, which is fine. Fold in remaining chocolate chips and walnuts.
The dough will be very thin like cake batter. Cover and chill in the refrigerator for about an hour until dough firms up.
Set the oven to 350 degrees. Line several baking sheets with baking parchment.
Scoop up the chilled dough, about 1 heaping teaspoonful, gently rolling into a round mound. You can use a small dough scoop as well. . Place the cookies on the prepared pans, about 1 1/2 inches apart. Bake for 10-12 minutes.
The tops of the cookies should be shiny with beautiful cracks on them. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.