|Nutritional Guidelines (per serving)|
|Servings: 1 dozen cookies (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These cookies are flavorful and chewy, and they make a great weekend treat or lunchbox addition. Make these with walnuts or pecans, or make them without nuts and sprinkle with a little sugar while they're hot.
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces unsalted butter (2 sticks), softened
- 1 cup light brown sugar, firmly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cups finely chopped walnuts or pecans, optional
Preheat the oven to 350 F.
Sift together the flour, cocoa, baking powder, and salt. Set aside.
Cream butter and sugars until light and fluffy. Beat in eggs, one at a time, beating after each addition. Beat in vanilla.
On low speed, beat in flour mixture a little at a time, until well blended and smooth. Stir in chopped walnuts.
Drop chocolate cookie dough onto greased baking sheets by rounded tablespoons, about 2 inches apart. Bake for 12 to 15 minutes, or until set. If desired, sprinkle with some granulated sugar while they're hot.
Let the cookies cool on the pans on a rack for about 5 minutes; transfer chocolate cookies to the rack to cool completely.