Prep 10 mins
Cook 15 mins
Deep dark chocolate is unsurpassed on a Christmas cookie platter. Dutch cocoa & semi-sweet chocolate make sure this old gem sits on our trays. Apparently keeps 10 days at room temp in airtight container & a month if frozen. Good for mailing to far away friends & family. Adapted from a recipe found in a 1955 electric company cookbook from Wisconsin by food historian, Shirley Cherkasky & found in The Washington Post. ***Note - the dough needs to chill at least 4 hours - good to make the day before cooking *** Cooking time is 15 minutes a sheet.
- 3 ounces semisweet chocolate, coarsely chopped
- 4 ounces unsalted butter
- 1 cup flour
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup walnuts, finely chopped
- 1 cup sugar
- 2 large eggs
- 1⁄2 cup confectioners' sugar
- In a double boiler or in the microwave, melt the chocolate and butter together. Set aside to cool slightly.
- Meanwhile, in a medium bowl, combine the flour, cocoa, baking powder, salt and chopped walnuts.
- Transfer the cooled chocolate-butter mixture to a large mixing bowl. Using a stand mixer or electric hand mixer on low speed, beat for a few minutes to mix well. Add the sugar, stopping to scrape down the sides of the bowl as needed. Add the eggs 1 at a time, mixing to incorporate after each addition. Add the flour-cocoa mixture and combine until incorporated. Cover and refrigerate for at least 4 hours.
- When ready to bake, preheat the oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper or silicone liners. Place the confectioners' sugar in a small, shallow bowl.
- Form the dough into 1-inch balls; roll them in the confectioners' sugar and place them, spaced about 2 inches apart, on the baking sheets. (The cookies will spread.) Bake for 15 minutes, until the cookies are cracked on top and slightly firm to the touch. Transfer to wire racks to cool completely.