Double Chocolate Cookies with Walnuts

I don’t enjoy making cookies. That may seem weird coming from a food blogger but it’s true. I find them tedious. All the scooping, the multiple batches, forget it! Or if you’re rolling them, and cutting them?  Even worse! I’d much rather make something that cooks all as one in one dish. The problem with cookies is that even if you don’t like making them, you probably like eating them. These are no exception.

Much like when we discussed brownies and how brownie lovers fall into two camps, likewise, cookie fans (monsters?) seem to be divided as well between chewy and crisp. Not me. “Cakey” all the way.

If I’m incredibly honest, I have to admit that I didn’t necessarily know these would be perfectly cakey. I’m not that scientific with baking and this was a free form, no recipe to base it on, guess-work type adventure. I did know they wouldn’t be crisp, but as I began to dollop the extremely soft dough onto the pans, I wondered if they would strike that perfect chord of moist, cake-like and soft. It must have been a lucky day, because they did.

Double Chocolate Cookies with Walnuts

1 cup of unsalted butter, room temperature

1 cup of sugar

1 egg

1 tablespoon of vanilla

1 1/2 cups of flour

1/3 of a cup of cocoa

1 teaspoon of baking soda

1/4 cup of milk

Cream the butter and sugar together.

Add the vanilla. Add the egg and mix until light in colour and very light, about 2 minutes.

Combine the dry ingredients and incorporate them into the butter/sugar/egg mixture in 2 parts, alternating with the milk.

Chop the chocolate into rough chunks and shards.

Chop the walnuts as well and stir both into the batter.

Once it’s fully combined the dough will be quite soft. Scoop it by rounded tablespoons onto a greased cookie sheet.

Bake for 12 minutes at 350 degrees. The cookies won’t spread too much, and they will be dry on top and slightly puffed when they are baked.



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