Photo: Yvonne Ruperti
These easy cookies have all the richness of a chocolaty brownie, but in cookie form. For a super-moist center, slightly under-bake the cookies.
Recipes makes 12 cookies
Preparation time: 15 minutes
Cooking time: 8 minutes
Total time: 30 minutes
55 grams unsalted butter, cut into cubes
115 grams unsweetened chocolate, finely chopped
1 cup (200 grams) fine granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 cup (140 grams) plain flour
1 teaspoon baking powder
¾ cup walnuts, chopped, divided
1. Place an oven rack in the middle position. Preheat the oven to 180°C. Line a sheet pan with parchment paper.
2. In a large heatproof bowl heat the butter and chocolate to just melted, stirring frequently. Stir in the sugar, salt, and vanilla. Stir in the eggs, one at a time, until completely mixed in.
3. Add the flour and baking powder to the bowl, then stir to combine. Stir in half of the chopped walnuts. Scoop the batter into 12 balls, spacing evenly on the pan. Sprinkle the remaining walnuts over the top of each cookie.
4. Bake until the cookies are puffed, cracked, and barely set, about 8 minutes. Do not over-bake. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool.
In her former life in the United States, Yvonne Ruperti was a pastry chef, bakery owner, magazine writer, and cooking show co-host on America’s Test Kitchen TV. Now based in Singapore, she is a baking instructor for the CIA in Singapore while continuing to write for SeriousEats.com. When not at work, she is busy slurping ramen, hunting down craft beers, and handing out treats to the neighborhood cats. Follow her on Twitter.