"Chocolate Street" Cookies

"Chocolate Street" Cookies
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
2 eggs
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).

Bake for about 10-12 minutes, reversing the sheets from top to bottom and front to back halfway through. When done, the tops of the cookies will be cracked and feel semi-firm when lightly touched. Do not overbake. Cool on the sheets for about a minute, then transfer to a rack to cool completely.