You know when you discover a recipe and you make it, and it just comes out as pure perfection? Then you realize you're probably going to make it at least 5 more times in the next few months? Well, that's what this recipe is like! This is now my new chocolate cookie go-to recipe.
I wanted to make my mother-in-law a treat for Mother's Day and she LOVES chocolate and walnuts. I knew I wanted to bake something decadent and fudgy, and also something that she could enjoy with a nice glass of milk or scoop of ice cream. I found this recipe from one of my all-time favorite websites, Sally's Baking Addiction, and of course, it did not disappoint.
These cookies were super easy to make, I whipped them up in about 2 hours. Right when you pull them out of the oven, you can top them with more walnuts and chocolate chips for appearance and some extra texture.
They stayed fresh for about a week. They have an excellent balance of flavor, a rich and smooth chocolate, a nice crunch from the walnuts, the perfect amount of salt, and a soft, luscious center.
They are thick, fudgy, and are the perfect treat for any occasion. They're delicious on their own, with a glass of milk, or if you warm them in the oven and put some ice cream over them, it makes for one indulgent, sexy, mouth-watering dessert!
Here's What You Need:
2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
1 cup (125g) all-purpose flour (spoon & leveled)
1/3 cup (27g) natural unsweetened or dutch-process cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (125g) chopped walnuts
1/2 cup (90g) semi-sweet chocolate chips
Here's What To Do:
Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn’t melt the butter or cook the eggs!).
Whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips. Cover and chill the dough for at least 45-60 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips or walnut pieces into the tops– this is only for looks! Enjoy!
Make Ahead Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.