richard-in-cincy
Well-known member
Not only are they delicious (think crispy edges of brownies), they are unusual, require little fuss and mess since they are mixed up in a saucepan, and are super easy.
Ingredients:
2 ounces unsweetened chocolate
4 ounces semisweet chocolate
4 ounces unsalted butter
1/2 tsp. salt
1/2 tsp. vanilla
1 cup granulated sugar
2 eggs
1.5 cups a-p flour
6 ounces finely chopped walnuts ( 1.5 cups - I used 2 oz.- 1/2 cup - because 1.5 cups seemed like a high nuts to cookie ratio for my tastes--I would prefer them without the nuts, but someone was insisting they be added--not that I don't like nuts, but I'm a purist when it comes to a chocolate cookie).
Adjust two racks to divide the oven into thirds. Preheat oven to 375F.
Line two cookie sheets with parchment paper. Sub shiny side up aluminium foil, but the paper is much better.
In a 3-quart saucepan over low heat, melt chocolates and butter, stirring until melted. Remove from heat.
Add remaining ingredients in order listed, stirring each one in briskly one at a time.
Use two teaspoons, one for picking up the dough, and one for pushing it off. Use a heaping teaspoon of dough for each cookie. Drop the mounds on one corner of the sheet.
Wet hands with cold water and shake off. Roll each blob into a ball and space evenly on the cookie sheet. Continue to wet hands in this fashion as needed to prevent dough from sticking. We only needed to do it once for each sheet.
Press each ball lightly with a fork to flatten like a peanut butter cookie to about 1/2" thickness.
Bake for 10-12 minutes, reversing the sheets front to back and top to bottom once during baking. Bake until tops of cookies lose their shine and become dull. The cookies firm up when they cool. Don't overbake.
Pull paper with the cookies onto racks when they come from the oven. Cool. Have lots of milk on hand. Recipe makes 28, but I had 32.
Ingredients:
2 ounces unsweetened chocolate
4 ounces semisweet chocolate
4 ounces unsalted butter
1/2 tsp. salt
1/2 tsp. vanilla
1 cup granulated sugar
2 eggs
1.5 cups a-p flour
6 ounces finely chopped walnuts ( 1.5 cups - I used 2 oz.- 1/2 cup - because 1.5 cups seemed like a high nuts to cookie ratio for my tastes--I would prefer them without the nuts, but someone was insisting they be added--not that I don't like nuts, but I'm a purist when it comes to a chocolate cookie).
Adjust two racks to divide the oven into thirds. Preheat oven to 375F.
Line two cookie sheets with parchment paper. Sub shiny side up aluminium foil, but the paper is much better.
In a 3-quart saucepan over low heat, melt chocolates and butter, stirring until melted. Remove from heat.
Add remaining ingredients in order listed, stirring each one in briskly one at a time.
Use two teaspoons, one for picking up the dough, and one for pushing it off. Use a heaping teaspoon of dough for each cookie. Drop the mounds on one corner of the sheet.
Wet hands with cold water and shake off. Roll each blob into a ball and space evenly on the cookie sheet. Continue to wet hands in this fashion as needed to prevent dough from sticking. We only needed to do it once for each sheet.
Press each ball lightly with a fork to flatten like a peanut butter cookie to about 1/2" thickness.
Bake for 10-12 minutes, reversing the sheets front to back and top to bottom once during baking. Bake until tops of cookies lose their shine and become dull. The cookies firm up when they cool. Don't overbake.
Pull paper with the cookies onto racks when they come from the oven. Cool. Have lots of milk on hand. Recipe makes 28, but I had 32.