Course : Dessert
Cuisine : American
Prep Time : 12 mins
Cook Time : 12 mins
Total Time : 24 mins
Servings : 24
Ingredients:
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 8 ounces bittersweet chocolate (such as Ghirardelli Bittersweet Dark Chocolate Chips)
- 2 tablespoons butter
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups walnuts, chopped
- 6 ounces semi-sweet chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Melt the bittersweet chocolate and butter together using a double boiler or in the microwave. If using the microwave, heat in 1-minute intervals at 50% power, stirring between each interval until smooth. Set aside to cool to room temperature.
- In another bowl, combine the eggs, sugar, and vanilla extract. Whisk until thoroughly combined.
- Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.
- Add the flour mixture to the chocolate mixture and stir until smooth.
- Stir in the chocolate chips and chopped walnuts until evenly distributed.
- Scoop rounded tablespoons of the dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for about 9-10 minutes, or until the cookies appear dry on the outside but still soft and gooey inside.
- Remove from the oven and let the cookies rest on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Notes:
- Be careful not to overcook the cookies; they are best when soft and slightly gooey inside.
- Enjoy these delicious Chocolate Walnut Cookies as a treat any time of the day