27 January 2012


These cookies instantly bring me back to high school, sitting in my best friend's living room eating her mom's chocolate chip cookies, talking about the extreme drama of our high school lives.  


1 1/3 cup all-purpose flour
1/2 cup unsweetened cocoa
3/4 tsp baking soda
1/4 tsp salt
8 oz unsalted butter, at room temperature, cut into cubes
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp vanilla extract
1 1/2 oz bittersweet chocolate, melted
2 cups (1/2 lb) coarsely chopped pecans or walnuts
1 3/4 cup semi-sweet chocolate chips

Sift together flour, cocoa, baking soda and salt.  Set aside.

In a large bowl, softened the butter on medium speed.  Raising the speed, beat the butter.  Add the brown sugar and granulated sugar; raise the speed to high when the sugar is incorporated.  Continue to mix until fluffy.  Lower the speed to medium, add the eggs one at a time, and the vanilla.  Scrape in melted chocolate and beat until combined.  Turn speed to low and gradually add in the flour mixture and beat just until combined.  If the dough is soft, wrap in plastic wrap and refrigerate for 1 to 2 hours until firm. 

Position rack in center of oven and preheat to 350. 

Using a small ice cream scoop, form small balls (2 Tbsp each) and place 2 inches apart.  Bake until slightly firm to the touch - about 15 minutes, reversing from to back after 7 minutes.   


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