Hello Cookie Lovin’ Friends– I found a new very favorite cookie– I’ve always seen recipes where you make the dough a head and roll into “cookie dough logs,” then slice it up the after it’s chilled and bake it later. But it my cookie baking routine, that’s too slow, too much planning ahead! I’m more of a spontaneous cookie baker.
BUT these guys are worth the lag time. Maybe the anticipation of waiting makes them even more delicious. I’m not sure.
But I have to say, they are the best cookies yet– pretty and nutty and chocolaty. Perfect in my way of cookie thinking.
DOUBLE CHOCOLATE WAFER COOKIES
3/4 cup butter (1 1/2 stick)
2/3 cup brown sugar
1/4 cup white sugar
1/2 tsp. salt
1 tsp. vanilla
1 1/4 cup flour
1/3 cup dark unsweetened cocoa*
1/2 tsp. baking powder
3/4 cup mini chocolate chips**
3/4 cup walnuts, chopped fine
Then mix in the flour, cocoa and baking powder–leave the mixer on the lowest setting to start out so your don’t have flour flying out of the bowl!
After that is pretty well mixed, pour in the chocolate chips and walnuts. Continue with the mixer until it forms into one cohesive glob in the mixing bowl.
Then divide the dough into 2 parts and roll each into a2″ thick log and wrap it in plastic wrap. Chill it in the fridge for 3 hours (or up to 3 days). Take it out of the plastic wrap and slice into 1/3″ slices with your sharpest knife.
Set them onto a baking sheet that’s been sprayed with cooking spray and bake them up at 325 degrees for 12 minutes. They will still be soft. Be careful when you lift them off the pan. They firm up as they cool–tender and so, so chocolaty!
*Love the Hershey’s dark unsweetened cocoa–the chocolaty-ist.
** The mini chocolate chips work best she you’re trying to slice up the cookies.