Tonight, after we finished eating dinner, I declared that it was officially time to bake some cookies. Justin did not disagree with this. And so, I baked these lovelies.
They’re like tiny cakes, little brownies, nuggets of chocolatey nutty goodness. I think next time I’d add even more chocolate chips… as much as the batter can hold. (That’s pretty much always my chocolate chip philosophy.)
In other news, we went to our first UT football game this weekend! We had great seats, for FREE, thanks to our friend Craig. They were even cushioned, which was nice.
Unfortunately, it was 94 degrees outside, and I had melted into a heap of hot goo by the middle of the second quarter, so we left early. We stuck around for a while in the shade, but once it was obvious that we were going to completely smash UTEP to smithereens, we decided we could just get the score at home. Still, it was a lot of fun to be around that amount of school spirit.
On to the chocolate!
Dark Chocolate Walnut Cookies
- 1 1/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups (1 1/2 sticks)unsalted butter, softened to room temperature
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 1 cup good-quality semi-sweet chocolate chips
- 1 cup walnuts, coarsely chopped
Preheat oven to 325° F. Line cookie sheets with a piece of parchment, or leave un-greased.
Into a medium mixing bowl, sift together flour, cocoa powder, baking soda, and salt.
In a stand mixer or with a hand-held electric mixer on medium speed (or by hand) beat together butter and brown sugar until fluffy and uniform in color. Add eggs one at a time, beating until well-combined. Reduce speed to a low stir and add dry mixture, stirring until just combined. Pour in chocolate and walnuts and stir to combine.
Drop a heaping tablespoon of dough with at least 2 inches of space between. Bake on center rack until puffed, but still slightly shiny in the middle, about 10-12 minutes.
With a spatula, transfer cookies to a rack to cool.
Makes 2 dozen cookies.
Adapted from the Kitchn.
Notes: The original recipe called for less chocolate chips. It also recommended a baking temperature of 375° F for 10 – 15 minutes, which is far too hot for my oven. I have the best luck baking at a lower temperature for about 12 minutes, switching racks in the middle so the cookies bake evenly.