Last week when we were hosting our ten full-time staff on retreat, I delivered platefuls of these cookies at tea-time with big glasses of milk. I was told they helped add a little pep to the end of the long days of meetings. I think they might be a new favorite cookie in the house.
I want to impress upon you what a difference it makes to use high-quality Dutch-process cocoa, bittersweet chocolate chips or pieces, and fresh nuts. Ingredient quality and freshness always make a difference, but in this case, with such intense flavors, it is even more so.Dark Chocolate Walnut Cookies
makes 2 dozen
1 1/3 cups all-purpose flour
2/3 cup unsweetened Dutch-process 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
3/4 cup (4.5 oz) good-quality bittersweet (dark) chocolate morsels or chopped chocolate pieces
1 cup walnuts coarsely chopped
Preheat oven to 375° 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 10-15 minutes.
With a spatula, transfer cookies to a rack to cool.
Serve with a big glass of cold milk.
Cookies will stay relatively fresh, covered in an air-tight container, for about three days.