Saturday, November 18, 2017

Dark Chocolate Walnut Cookies

Pin It Dark Chocolate Walnut Cookies

Dark Chocolate Walnut Cookies
This is the fourth of five cookie recipes I baked for a Pre-Thanksgiving Potluck at work earlier this week. This recipe does not require a mixer and is simple to do. I changed the recipe to a dark chocolate cookie since this is my favorite kind of chocolate. This cookie is chewy, crunchy from the toasted walnuts, not too sweet, and full of dark chocolate flavor. See recipe below.

Yummy Dark Chocolate Walnut Cookies

Yield: 2 Dozen Cookies

1 1/2 cups King Arthur All-Purpose Flour

1/2 cup Unsweetened Dark Cocoa Powder

1 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Light Brown Sugar, packed

3/4 cup Melted Unsalted Butter, cooled

2 Large Eggs

2 teaspoons Vanilla Extract

3/4 cup Toasted Walnuts, roughly chopped

Dark Chocolate Walnut Cookies
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

Add walnuts to a baking sheet and toast for about 8 to 10 minutes. Keep an eye on them so they do not burn! Let them cool and then roughly chop; set aside.

Melt butter in a small sauce pan over medium heat. Cool to room temperature; set aside.

In a large bowl, whisk together the flour, baking soda, dark cocoa powder, and salt; set aside.

In a large bowl, combine with a spatula the light brown sugar, eggs, and vanilla extract.

Add flour mixture (dry ingredients) to wet ingredients and combine with spatula.

Add cooled melted butter and stir with spatula.

Fold in walnuts.

Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 9-11 minutes.

Wait 3 minutes and transfer to wire racks to cool completely.

The Fudgy Chocolate Walnut Cookies recipe is from Sweet and Savory Pursuits:


-Sophia/Two Frys

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