I WILL MAKE COOKIES THAT TASTE LIKE BROWNIES! Gosh, I'm brilliant!
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2 1/4 cups of unbleached All-purpose flour
3/4 cups unsweetened cocoa (good-quality goes a long way)
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1 cup walnut pieces
Preheat oven to 375 degrees. Prepare a cookie sheet with parchment paper and set aside.
In a medium bowl, add the flour, cocoa, baking soda, and kosher salt. Stir to combine all of the ingredients.
In a mixing bowl, cream the butter and two sugars at medium speed. Beat until light and fluffy, about five minutes. Scrape down the sides. Add your eggs one at a time until the yolk disappears. Again, scrape down the sides. Add in the vanilla.
With the mixer set at a low speed, add in the dry ingredients in three steps, making sure all of the flour is mixed in before adding in more. Before the third add-in, pour in the chocolate chips and walnut pieces. Mix them in at low speed. It will crumble the chips and walnuts a little, which is what you want. Finally, add in the last of the dry ingredients.
Scoop a tablespoon of dough into your hands and roll into a ball. Place the ball onto your cookie sheet and then press the middle down with your thumb. This will keep your cookie from puffing and will flatten it just a bit without spreading. Cookies can be placed about 1 1/2 inches apart.
Bake in the oven at 375 degrees for 8 to 10 minutes. Yields around 36 cookies.