Chocolate Walnut Cookies

 

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This is a serious chocolate cookie: crispy on the outside; fudgy and chewy on the inside. I found this recipe on the inside of the box of Guittard chocolate.

Ingredients

 30 2-inch cookies

1. 170 grams (6 ounces) 70% bittersweet chocolate broken into pieces
2. 28 grams (2 tablespoons) unsalted butter
3. 2 large eggs
4. 175 grams (7/8 cup) sugar
5. 1/2 teaspoon coarse Kosher salt (or 1/4 teaspoon fine salt)
6. 30 grams (1/4 cup) all-purpose flour
7. 1/4 teaspoon baking powder
8. 63 grams (1/2 cup) chopped walnuts

Steps

 1 hour plus chilling time

1. 1

   Melt chocolate and butter in microwave or double boiler. Mix.

   

   
2. 2

   In large mixing bowl, beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend.

   

   
3. 3

   Sift in flour and baking powder. Scrape sides then mix in walnuts.

   

   

   
4. 4

   Cover bowl and chill until firm enough to scoop, at least 30 minutes or overnight.

   
5. 5

   Preheat oven to 350°F. Line baking sheets with parchment. Scoop or drop heaping spoonfuls onto lined baking sheet, allowing 2 inches between cookies.

   

   
6. 6

   Bake for 12 minutes or until puffed and crinkled on top but soft in center. Cool on racks 3-5 minutes or until cookies easily release from parchment. Store in airtight container. They taste better refrigerated.

   

   vvvvv