Photo by T. Mike Fletcher
1/2 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper, optional
8 ounces semisweet chocolate chunks, divided
4 tablespoons butter
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 cups walnuts coarsely chopped
Preheat oven to 350 degree. Line two baking sheets with parchment.
Whisk together the flour, baking powder, salt, and if you’re using it, cayenne. Set aside.
At half power, microwave 4 ounces of the chocolate and all of the butter to melt it. Alternatively, melt in the top of a double boiler. Set aside.
Whisk in the brown sugar followed by the eggs and vanilla. When they are well combined, add the flour. Lastly, add the remaining chocolate and walnuts.
With a 1/4 cup-measure, drop the cookies, well apart on the baking sheets.
Double pan them (place the cookie sheet with the cookies on top of a second sheet). This will slow the heat to the bottom of the cookie. With the chocolate and brown sugar, they can burn quickly. Place in the middle of the oven and bake for 12 to 13 minutes.
Cool for about 10 minutes and remove to a rack.
By Helen Fletcher, The Ardent Cook
