If there was ever such a thing as one’s signature cookie, then this is mine! I’ve been making these yummy chocolate cookies since I found the recipe inside Chatelaine magazine (Canada) in 2005, and I’ve made many versions of it until I’ve achieved this!
I tweaked the original recipe slightly (which only used cocoa powder), by using two kinds of chocolate: unsweetened cocoa powder and grated dark chocolate – and fixed it in the amount I like. This is the perfect time to whip out that artisanal chocolate you’ve been hoarding in your pantry for a special recipe. There is really no point in using generic supermarket-type chocolate in these cookies, unless that’s what your budget dictates.
These Nutty Double Chocolate Cookies have the DNA of buttery shortbread and soft brownies. It’s certainly getting the best of both worlds! This is also a great platform for showcasing chocolate: the higher the quality, the better the taste. And don’t be shy about the butter, as well! Use the richest and creamiest one that you know.
It’s going to be a cold and windy weekend here in Toronto, with temperatures below seasonal averages. Really? I think we’ve had a better March weather here than we did in April. What’s going on? Oh well. That just means one thing for me: more time in the kitchen when it’s rainy outside! I hope you have a good weekend!
|Nutty Double Chocolate Cookie||
- 2 cups (220 grams) all-purpose flour
- 1/4 cup (30 grams) unsweetened natural cocoa powder
- 1/4 cup (1.5 oz) high-quality bittersweet chocolate, at least 60% cacao, finely grated*
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup (250 ml) unsalted butter, at room temperature
- 1/2 cup (115 grams) sifted icing sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (125 ml) semi-sweet chocolate chips
- 1/2 cup (125 ml) coarsely chopped walnuts or pecans
- icing sugar for dusting
- Place oven racks in top and bottom thirds of oven. Preheat oven to 325 degrees F (160C). Line a couple of trays with parchment paper or silicone mat.
- In a small bowl, stir flour with cocoa, grated chocolate, baking powder, and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat in low speed the egg with the icing sugar until creamy, about 2 minutes.
- Add in egg and vanilla until mixed, about 1 minute. At this point, the batter separates, but that’s alright as it will come together once the flour is added.
- Gradually beat in flour and chocolate mixture until evenly mixed.
- Stir by hand the chocolate chips and nuts.
- Using a small cookie scooper or a teaspoon, roll the dough into a ball and place on prepared baking sheet.
- Continue with the remaining dough, placing the discs about 2 inches (5 cm) apart. With the palm of your hand, flatten slightly.
- Bake on two racks, about 10 to 14 minutes, switching position halfway through baking.
- Remove cookies to a cooling rack. The cookies will be soft when it comes out of the oven but will eventually stiffen up. Repeat until all remaining dough is used.
- Cookies can be kept in an airtight container up to 3 days at room temperature, or 1 week in the refrigerated, or 1 month in the freezer.
- Just before serving, dust with icing sugar using a sifter.
*I used 70% chocolate (Lindt brand)