Ingredients
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 16 tablespoons butter at room temperature
- 1 + ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 + ½ cups semi-sweet chocolate chips plus more for garnishing the top (optional)
- ½ cup mini chocolate chips or more regular chocolate chips
- ½ cup chopped walnuts
Instructions
- In a medium bowl whisk the flour, cocoa, baking soda and salt together.
- In the bowl of a stand mixer beat the butter and sugar together 3 minutes on medium speed.
- Scrape down the sides of the bowl and beat in the eggs and vanilla.
- On low speed beat in the flour mixture a little at a time. Beat until well combined.
- On the lowest speed (or by hand) beat in the chocolate chips and walnuts.
- Cover the bowl with plastic wrap and refrigerate 1 hour.
- Preheat the oven to 350°F. Line two baking sheets with silpats or parchment paper.
- Scoop up slightly rounded tablespoons of the dough and roll into loose balls placing about 2 inches apart on the cookie sheet.
- Bake 8 minutes for soft cookies. (You may have to adjust the cooking time to suit your oven and baking sheet.)
- Press a few chocolate chips into the top of each one - if desired.
- Cool on the pan for 5 minutes then remove to wire racks and cool completely.
- Store in a tightly covered container in a cool, dry place up to 1 week.
Nutrition
Serving: 1grams