double chocolate nut cookies

Name: Double Chocolate Nut Cookies
Prep time: 20 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 1/4 cup(s) flour; 1/4 cup(s) unsweetened cocoa (i use ghirardelli ); 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 8 ounce(s) 60% chocolate ( 2 bars 4 ounces each; 6 tablespoon(s) butter; 1/4 cup(s) sugar; 3/4 cup(s) light brown sugar; 2 teaspoon(s) vanilla; 2 - large eggs; 3/4 cup(s) dark chocolate chips; 1/2 cup(s) chopped pecans; 1/2 cup(s) chopped walnuts

(2 RATINGS)

72 Pinches 11 Photos

Nor Mac

Northern, MA

Updated on Sep 21, 2014

The original recipe has been changed to my liking. These cookies are nearly flourless. Wow!!!!! I officially have a new favorite cookie. I think I died and went to chocolate Heaven. No kidding!!! These cookies are a chunky triple chocolate delight. I would suggest making a double batch. They sure will tame a chocolate craving. They are a brownie like cookie that is full of nuts. Grab a tall glass of milk . Sit down and enjoy these beauties. Enjoy all!!!

Rate

prep time 20 Min

cook time 10 Min

method Bake

yield 2 dozen

Ingredients

1/4 cup flour
1/4 cup unsweetened cocoa (i use ghirardelli )
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces 60% chocolate ( 2 bars 4 ounces each
6 tablespoons butter
1/4 cup sugar
3/4 cup light brown sugar
2 teaspoons vanilla
2 - large eggs
3/4 cup dark chocolate chips
1/2 cup chopped pecans
1/2 cup chopped walnuts

How To Make double chocolate nut cookies

Step 1

Heat oven to 350 degrees. In a bowl mix flour, baking powder, salt, and cocoa together. Set aside.

Step 2

Melt 8 ounces of chocolate and the butter over low heat together in large sauce pan continuously stir until smooth.
Step 3

Pour mixture into bowl to cool thoroughly. I cooled in fridge. After it cools, stir in sugar and vanilla until combined.
Step 4

Stir in eggs one at a time until blended. Stir in the flour mixture until combined. Batter will be brownie like and not thick.
Step 5

Stir in the chocolate chips and nuts. Refrigerate dough for 1-2 hours. Drop dough by heaping tablespoons on ungreased cookie sheet. I line my pans with parchment paper. Bake 15-17 minutes until set.
Step 6

Cool cookies Completely on pan. Do not remove while hot. Move to wire rack to cool thoroughly. Time to eat!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes