Chewy Chocolate Cookie Recipe • theVintageMixer.com #chocolatecookies #cookies

Chewy Chocolate Cookies

A recipe for perfectly chewy chocolate cookies with toasted walnuts.
5 from 2 votes
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Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert, Snack
Cuisine American
Servings 2 dozen cookies

Ingredients
  

  • 1 cup walnuts,* toasted and roughly chopped
  • 3 large eggs
  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 10 ounces bittersweet chocolate, 60%
  • 1/4 cup butter, room temp
  • 1 cups sugar
  • 1/2 tablespoon vanilla extract

Instructions
 

  • Heat the oven to 350 degrees.
  • Spread the walnuts out on a baking sheet and toast them while the oven is pre-heating. They are ready when starting to turn golden and very fragrant, about 10 minutes. Transfer to a cutting board, roughly chop, and set aside.
  • Place the eggs in a bowl and cover with hot tap water to warm them up. Whisk together the flour, cocoa powder, baking powder, and salt, and set aside.
  • Melt the chocolate in a double broiler or in a heat-proof metal bowl placed over simmering water. Stir occasionally until melted, then set aside.
  • Beat the butter and sugar on in a stand mixer or with a hand mixer on medium speed until light and fluffy. Beat in the warmed eggs one at a time until fully combined. Increase the mixer speed to medium-high and beat for 4 minutes. The mixture will gain some volume during this time and become very creamy. Scrape down the sides of the bowl and mix in the melted chocolate and vanilla.
  • With the mixer on low speed, add the flour mixture. Mix just until the flour is barely incorporated. Using a spatula, gently fold in the walnuts and until evenly distributed. The batter at this point should be glossy and thick.
  • Line two baking sheets with parchment (do not use Silpats or other baking mats for this recipe; the cookies will stick). Drop rounded tablespoons of batter onto the baking sheets, spaced about 2 inches apart. If you don't use up all the batter in one round, leave it out at room temperature while the first batch bakes — refrigerating makes the batter stiffer and less easy to work with.
  • Bake the cookies until crackled on top, set around the edges, but still soft in the middle, 14 minutes. Let them cool on the baking sheet for 5 minutes, then carefully transfer them to wire racks to finish cooling using a thin spatula.
  • Cookies can be kept in an airtight container for about 2 weeks.

Notes

Any nut can be used in replace of walnuts.
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