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.
- Level: Easy
- Total: 1 hr 27 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 12 min
- Yield: 48
Ingredients
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
Directions
- 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.
