Chocolate Aggies (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 239.
After I made these cookies, I knew I had made them before. After some searching, I was thinking about Chocolate Cracks. After comparing the recipes, they are indeed very similar. I have also made this particular recipe (with the powdered sugar on top) from a different recipe (not Maida's). I wasn't going to search for it but I think this is a fairly common cookie recipe and a popular one.
These are so good and easy to make, despite the mess that the powdered sugar makes.
This recipe will make 40 to 45 cookies.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons unsalted butter
4 oz. unsweetened chocolate
2 cups granulated sugar
4 large eggs
1/2 cup walnuts, chopped medium fine
1 cup confectioners sugar
Sift together the flour, baking powder and salt. Set aside.
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| In a heavy, 3-quart saucepan, over low heat, melt the chocolate and the butter. Stir occasionally until smooth. |
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| Stir in the sugar, using a wooden spoon. |
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| Stir in the eggs, one at a time. |
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| Add the sifted flour mixture, stirring until smooth. |
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| Stir in the nuts. |
Cover and refrigerate the dough for 1 1/2 hours or longer (overnight is fine).
Adjust the oven racks to divide into thirds and preheat to 300 degrees. Line cookie sheets with parchment or foil.
Sift the confectioners sugar onto a large piece of wax paper. Sugar the palms of your hands and roll the dough into 1-inch balls. Roll the balls in the confectioners sugar and place them 2 inches apart on the cookie sheets. (It may be necessary to roll the dough balls again if the dough is wet).
Bake for 20-22 minutes, until the tops are barely semi-firm to the touch. If using more than one cookie sheet, reverse them halfway through baking. If using only one sheet, use the top rack. Do not overbake. The cookies should be soft in the middle.
Transfer to a rack to cool.
4 comments:
Chewy
Hi Philip, Thanks for posting your recipe. It looks and sounds great ! Based on your pictures and recommendation, I’ll give this a try. I recently made lemon crinkle cookies and they looked fine and tasted good BUT were rather crunchy! Not chewy at all which was surprising!
The 20 min cook time on this recipe seems longer than I’m used to but I’ll try it. Let me know if you have any other tips to signal when they are done. Thank you!
Laurie, yes I too thought the time seemed too long and the baking times for many of her recipes are often too much. However, this one worked for me. Good luck and let me know how they turn out.
Will do!
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