Black Walnut Chocolate Drop Cookies
Submitted by Sandra
Fudgy drop cookies packed with black walnuts and unsweetened chocolate, topped with a glossy homemade chocolate frosting. Old-fashioned, from-scratch baking that makes 2 dozen in under an hour.
YIELD
2 dozenPREP
20 minCOOK
12 minREADY
50 minThese cookies are a throwback to the days when everything was made from scratch and nobody needed a stand mixer to get the job done.
Unsweetened chocolate melted into a brown sugar butter base gives them a deep, bittersweet backbone that’s miles away from your average chocolate chip cookie.
The black walnuts add crunch and that distinctive earthy, almost tannic flavor you won’t get from any other nut.
Then each one gets a swipe of homemade chocolate frosting made with egg yolk and cream for a finish that’s rich and slightly fudgy.
Chef Tips
- Melt the chocolate and let it cool before adding to the batter, or it can scramble the egg.
- Mix the dry ingredients into the wet just until combined. Overworking the dough makes tough cookies.
- Drop by rounded spoonfuls and leave space between them on the sheet since they spread.
- The frosting sets up quickly, so frost the cookies while the mixture is still slightly warm and workable.
Ingredients
Directions
Mix and sift flour, baking soda, powder and salt; add nuts and mix.
Cream butter and add sugar gradually and cream until fluffy.
Add well-beaten egg and chocolate.
Add extract to milk.
Add dry ingredients alternately with milk to creamed mixture, mixing just enough after each addition to combine ingredients.
Drop by spoonfuls on ungreased baking sheets.
Bake in a preheated oven for 12 minutes.
When cool spread with chocolate frosting.
Frosting: Combine chocolate, slightly beaten egg yolk, and cream; add sugar and mix well.
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