These cookies don’t favor flour to be savory. They’re deeply chocolatey—thanks to cocoa powder and darkish chocolate chips—and perfectly balanced with a pinch of flaky salt.
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- 3 c.
confectioners’ sugar
- 3/4 c.
Dutch-processed cocoa powder
- 1/2 tsp.
kosher salt
- 2
astronomical eggs, at room temp
- 1 tsp.
pure vanilla extract
- 1 c.
toasted walnuts, chopped
- 1/2 c.
bittersweet or darkish chocolate chips
-
Flaky sea salt
-
- Step 1Warmth oven to 350°F. Line 2 baking sheets with parchment paper and evenly coat with cooking spray.
- Step 2In a medium bowl, journey together sugar, cocoa powder, and salt. The use of an electrical mixer, beat together eggs and vanilla. Add sugar mixture and mix to mix; fold in walnuts and chocolate chips.
- Step 3Spoon batter (about 1 1/2 Tbsp per cookie) onto ready baking sheets, spacing 2 in. apart, and sprinkle with flaky sea salt.
- Step 4Bake, rotating positions of pans as soon as, except cookies are puffed and tops launch to crack, 12 to 14 minutes. Let cool on baking sheets 5 minutes, then high-tail parchment and cookies to wire racks to cool fully.
NUTRITIONAL INFORMATION (per cookie): 210 calories, 3 g protein, 31 g carbohydrates, 2 g fiber, 8.5 g corpulent (2.5 g saturated corpulent), 270 mg sodium
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Kate Merker (she/her) is the Chief Meals Director of the Hearst Daily life Workforce, overseeing the crew that produces meals enlighten for plenty of Hearst titles, including Steady Housekeeping, Females’s Neatly being, Prevention, Lady’s Day and Nation Residing. She has clocked honest about two decades of experience in meals media and sooner than that, labored at some of Recent York Metropolis’s very most real looking restaurants.
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