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Cocoa Drop Cookie Recipe

I keep this dough in the freezer and bake a few off whenever I feel like a treat. This dough can also be pressed into a baking sheet, cooked and then cut into bars.

1 cup salted butter, room temperature
2/3 cup light brown sugar
1½ cups granulated sugar
2 eggs
2/3 cup unsweetened cocoa powder
2½ cups all-purpose flour
1 teaspoon baking soda
¾ cup dark chocolate chips
¾ cup walnuts, finely chopped

1. Preheat the oven to 350F°.
2. In the bowl of an electric mixer fitted with a whisk attachment, "cream" the butter, brown sugar and granulated sugar until fluffy, 5-8 minutes. The ingredients should be thoroughly integrated. With the mixer on low speed, add the eggs one by one.
3. In another bowl, sit together the cocoa powder, flour and baking soda. Stir the dry ingredients into the butter mixture to integrate. Do not over mix. Stir in the chocolate chips and walnuts.
4. Use a tablespoon and "drop" them onto a baking sheet fitted with parchment paper. Take care to leave some space between the cookies. Bake for 10 minutes for a softer cookie and 12-14 for a firmer one. Allow them to cool for a few minutes before serving. Note: these cookies make great ice cream sandwiches!

 

 

Check out The Cooking Loft, Alex Guarnaschelli's show on the Food Network.

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