Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 2011 ed.), pg. 39.
These cookies are also known as "brownie drops". I made them a little larger than what the recipe called for. They are slightly crisp on the outside and deliciously moist and soft on the inside.
1/4 cup sifted all-purpose flour
1/4 tsp. baking powder
Scant 1/4 tsp. cinnamon
1/8 tsp. salt
8 oz. semi-sweet chocolate
1 TBS. unsalted butter
3/4 cup granulated sugar
1/2 tsp. vanilla extract
2 1/2 oz. (3/4 cup) walnuts, finely chopped
Preheat oven to 350. Line cookie sheets with parchment (I didn't have parchment paper so I used silicone mats).
|Sift together the flour, baking powder, cinnamon and salt. Set aside.|
|Melt the chocolate with the butter in the top of a small double boiler. Set aside to cool.|
|Beat the eggs at high speed until they are light in color.|
|Gradually add the sugar.|
|Continue to beat for 4-5 minutes until the mixture is white and forms a ribbon when you lift the beater.|
|Beat in the vanilla.|
|Add the cooled melted chocolate, beating only until smooth.|
|Add the sifted dry ingredients and beat only enough to blend.|
|Stir in the nuts.|
|Drop the cookies about 1 1/2 inches apart on the cookie sheets. (The recipe calls for teaspoon sized scoops but I made them larger).|