You can’t beat the winning combination of cookie and milk for dessert. These cookies are packed with chocolate featuring a crispy outside with an ooey-gooey center.
Cooking spray, for the pans
3 c. confectioners’ sugar
3/4 c. Dutch-processed cocoa powder
1/2 tsp. kosher salt
2 large eggs
1 tsp. pure vanilla extract
1 c. walnuts, chopped
1/2 c. bittersweet or dark chocolate chips
- Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- In a medium bowl, whisk together the sugar, cocoa powder, and salt. In a large bowl, whisk together the eggs and vanilla. Add the sugar mixture and mix to combine; fold in the walnuts and chocolate chips.
- Spoon the batter (about 1 1/2 tablespoon per cookie) onto the prepared baking sheets, spacing them 2 inches apart. Bake, rotating the position of the pans once, until the cookies are puffed and the tops begin to crack, 12 to 14 minutes. Let the cookies cool on the baking sheets for 5 minutes, then slide the parchment and cookies to wire racks to cool completely.