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.
- 2 1/2 cups unbleached flour
- 3/4 cup unsweetened cocoa
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 4 eggs, slightly beaten
- 2 teaspoons vanilla extract
- 1 cup walnuts, finely chopped
- 14 ounces bittersweet chocolate, melted
- 2/3 cups milk
- 1 1/2 cups confectioners' sugar
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.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.