Hey guys! I am so excited because today is the last weekend of the summer and we're going into fall. Fall is my absolute favorite season for a number of different reasons but I am not going to list them because this post was not made to talk about the seasons (oh no, ladies and gentlemen, it wasn't) it was made to give you the recipe for dark chocolate walnut cookies.
These cookies are so delicious. They're not for the faint of heart chocolate lover. These cookies are dark dark chocolate, not semisweet, but they're rich and indulgent and you'll want to eat the whole batch. Not to mention the chocolatey flavor is brought out even more because I added walnuts.
The first time I made these, I overbaked them a little because they basically keep their shape when baking. Not to worry, I have revised the recipe in many different ways before I posted it, so the time on here is the one that I found works the best. This gives you cookies that are an inch to two inches wide, and about half an inch to an inch high. The outside is slightly cracked and the inside is a little bit fudgy. Delicous.
So without further delay, let's get started!
1/4 cup unsalted butter, cut into chunks
5 oz chopped dark chocolate
1/2 cup granulated sugar
1 tablespoon cocoa powder
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup flour
1/2 cup chopped walnuts
Preheat oven to 350°F. Line a baking tray with parchment paper.
Put butter and dark chocolate the top portion of a double boiler over barely simmering water. Melt, stirring occaisionally, until smooth and combined. Carefully take off the heat and cool slightly, stirring every once in a while to prevent the mixture from hardening. It will thicken up slightly, so work quickly.
In a separate bowl, beat egg, cocoa powder, and sugar for 3 minutes on a high speed. The mixture will thicken up slightly and become ribbony when you raise your mixer. Add the chocolate mixture in two parts, mixing well after each one. Add vanilla, salt, and baking powder. Mix until just combined. Add flour, and again mix until just combined; don't overmix the batter. Gently fold in walnuts.
Using an ice cream scoop or a measuring spoon and a teaspoon, drop tablespoons of batter onto the cookie sheet. You'll probably get about 12 out of this mixture. Bake for 15-20 minutes. Transfer onto a wire rack to cool.