You ever have one of those days that just doesn’t seem to be working out? You get bad news, overwhelmed at work, nothing goes as planned? Well if you’re like me, oftentimes the rest of the evening pans out in the following way. You huff and puff most of your commute home, pour yourself a nice, tall margarita, sit down for a few minutes, and before you know it you’re furiously whipping up a batch of cookies. Sound about right? No? Well then, I highly recommend giving that a try. I’ve always found that when I’m really aggravated it helps to distract myself by focusing on cooking or baking. It temporarily takes my mind off of the negative, I get to fulfill the need to stress-eat by munching on delicious cookie dough, and then spread the sugary love by sharing the outcome (and doesn’t giving feel good?).
These little chocolate and walnut drops of sunshine are the perfect antidotes to a cruddy day. The recipe is simple and requires just a few ingredients. They’re the perfect combination of rich not-too-sweet chocolate and a hint of sea salt.
Makes about 3 dozen bite sized cookies.
- 1 cup flour
- ¼ cup unsweetened Dutch-process cocoa powder
- ½ teaspoon baking soda
- 5 ounces semi-sweet chocolate chunks
- ½ cup, plus 1 tablespoon unsalted butter, at room temperature
- ½ cup packed brown sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts
- Course sea salt
Preheat the oven to 350F and line two baking sheets with parchment paper or silicone baking mat.
In a small bowl mix flour, cocoa powder and baking soda together. In a clean, dry bowl melt half of the chocolate in microwave (2½ oz), then let cool to room temperature. Beat the butter with an electric mixer just
until smooth. Beat in the sugar, salt and vanilla extract. Mix in the melted chocolate, then the flour mixture. Stir in the rest of the chocolate chunks and walnuts. The dough will be dry so you’re best doing this part by hand.
Scoop the dough into rounded teaspoons and place evenly-spaced on
the prepared baking sheets. Sprinkle with a little bit of course sea salt, then bake for 10-12 minutes or until the cookies take on a slightly dry sheen to the top. They may feel soft, but don’t worry; they’re firm up just fine when cool. Enjoy!