Chocolate Brownie Cookies
You can toast nuts in advance so that you have them on hand. Spread the walnuts in a single layer on a baking sheet and toast in a preheated 325°F oven, stirring occasionally, until fragrant, about 10 minutes. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- 4 Tbs. (1/2 stick) unsalted butter
- 12 oz. semisweet or bittersweet chocolate, chopped
- 3/4 cup firmly packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp. baking powder
- 1 1/2 cups walnuts, toasted and chopped (optional)
Prepare the baking sheets
Position a rack in the middle of an oven and preheat to 350°F. Line 2 baking sheets with parchment paper.
Mix the dough
In a heavy saucepan over low heat, melt together the butter and chocolate, stirring constantly. Remove from the heat. Stir in the brown sugar, eggs and vanilla. Stir in the flour and the baking powder until blended. Stir in the walnuts, if using, until evenly distributed. Refrigerate the dough for 4 to 5 minutes.
Bake the cookies
Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are set but still slightly soft in the center, 10 to 12 minutes. Transfer the cookies to wire racks to cool. Makes about 36 cookies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).