Enjoy these chewy festive and decadent chocolatey cookies, with the added crunch of walnuts! the kind of cookies everybody loves.
- (226g) semi-sweet chocolate, chopped
- 1 cup (125g) all-purpose flour
- 1/3 cup (21g) natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup (72g) unsalted butter, 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
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- 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
- 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.
- 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.