Ingredients
- These cookies are a delicious treat. If you want to make them ahead and freeze them omit the walnuts and freeze them as a bag of unshaped dough. When you are ready to use them soften the dough, stir in walnuts and roll them into balls and bake. These made large, soft cookies.
- MAKES 9-10 LARGE COOKIES
- DRY INGREDIENTS
- 150 grams all-purpose flour
- 75 grams Dutch-process cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- WET INGREDIENTS
- 145 grams unsalted butter, at room temperature
- 150 grams dark brown sugar
- 140 grams granulated sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- ADDITIONS
- 300 grams semisweet chocolate chips
- 1/2 cup skinned walnuts in small pieces (optional)
- 1/2 teaspoon pink Himalayan salt or use fleur de sel
Instructions
- In a mixing bowl sift the dry ingredients and reserve.
- In a stand mixer fitted with a paddle attachment or an electric hand beater, whisk together butter, both sugars and vanilla until fluffy, about 5 minutes. Add egg and beat until well combined.
- On a slower speed add the dry ingredients in 3 batches and beat just until combined.
- Add the walnuts and chocolate chips and mix to combine manually.
- Form the dough into 12 equal size balls.
- Cover tightly and chill them for 3 hours in the fridge and up to 24.
- Heat oven to 350 degrees and prepare middle rack.
- Line a baking sheet with parchment paper.
- Place 4 balls on the parchment equidistant as they will spread alot when baking. Flatten them just a little with the back of a tablespoon.
- Bake the cookies until set about 12-15 minutes but do not over bake, you want the centers to be soft and they will continue to cook and harden when removed from the oven.
- Cool cookies on a rack and only remove from parchment using a thin flat spatula when they have cooled. Sprinkle very lightly with salt.
- Repeat with the remaining dough. Serve warm and keep refrigerated in an airtight container in humid weather.
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