FUDGY CHOCOLATE-WALNUT COOKIES
Make and share this Fudgy Chocolate-Walnut Cookies recipe from Food.com.
Provided by Susiecat too
Categories Drop Cookies
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Position 2 racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
- Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
- In a large bowl, whisk the sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat, or it will stiffen.).
- Spoon the batter onto baking sheets in 12 evenly spaced mounds.
- Bake the cookies about 20 minutes, until the tops are glossy and lightly cracked and feel firm to the touch. Shift the pans from front to back and top to bottom halfway through.
- Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
- Cookies may be stored in an airtight container for up to 3 days.
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
Steps:
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.
FUDGY CHOCOLATE CHUNK BROWNIES WITH WALNUTS
Categories Mixer Chocolate Nut Dessert Bake Picnic Kid-Friendly Back to School Walnut Winter Bon Appétit Arizona Small Plates
Yield Makes about 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Melt first 3 ingredients in heavy medium saucepan over low heat, stirring until smooth. Remove from heat. Let cool 10 minutes.
- Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar, eggs, espresso powder and vanilla in large bowl until blended. Add melted chocolate mixture and beat until smooth. Add dry ingredients and stir just until blended. Fold in walnuts and 6 ounces coarsely chopped chocolate.
- Pour batter into prepared pan. Smooth top. Bake until top looks dry and tester inserted into center comes out with moist crumbs attached, about 30 minutes. Transfer pan to rack and cool completely. (Can be made 1 day ahead. Cover with foil and store at room temperature.) Cut brownies into squares and serve.
DARK CHOCOLATE WALNUT COOKIES
These cookies are not for the faint of heart chocolate lover. They are rich and slightly fudge, the strong chocolate flavor complimented by walnuts. I love these cookies because they're not too sweet; but sweet enough to make me crave more.
Provided by devonjean186
Categories Drop Cookies
Time 30m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a baking tray with parchment paper.
- Put butter and dark chocolate the top portion of a double boiler over barely simmering water. Melt, stirring occaisionally, until smooth and combined. Carefully take off the heat and cool slightly, stirring every once in a while to prevent the mixture from hardening. It will thicken up slightly, so work quickly.
- In a separate bowl, beat egg, cocoa powder, and sugar for 3 minutes on a high speed. The mixture will thicken up slightly and become ribbony when you raise your mixer. Add the chocolate mixture in two parts, mixing well after each one. Add vanilla, salt, and baking powder. Mix until just combined. Add flour, and again mix until just combined; don't overmix the batter. Gently fold in walnuts.
- Using an ice cream scoop or a measuring spoon and a teaspoon, drop tablespoons of batter onto the cookie sheet. You'll probably get about 12 out of this mixture. Bake for 15-20 minutes. Transfer onto a wire rack to cool.
Nutrition Facts : Calories 367.5, Fat 27.4, SaturatedFat 13.4, Cholesterol 51.3, Sodium 243.4, Carbohydrate 33.7, Fiber 5.2, Sugar 17.2, Protein 6.9
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