Double-Chocolate Brownie Cookies

Name: Double-Chocolate Brownie Cookies
Yield: makes about 30
Ingredients: 9 ounces semisweet chocolate, chopped into 1/4-inch chunks; 3 ounces unsweetened chocolate, coarsely chopped; 6 tablespoons unsalted butter; 1 cup sugar; 3 large eggs; 1/2 teaspoon pure vanilla extract; 1 cup sifted all-purpose flour; 1/4 teaspoon salt; 3/4 cup (about 3 ounces) chopped walnuts (optional)

January 24, 2012

Like brownies, these cookies are dense and fudgy beneath their crackly exteriors. Use your favorite nuts in place of the walnuts, or omit them altogether. The dough can be shaped into balls and refrigerated for up to two days or frozen for up to three weeks; freeze on a baking sheet until firm, then transfer to a resealable plastic bag.

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