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Ingredients
325F, yield 24 cookies
1)↓ 2 1 ¾ cup (243g) all-purpose flour
1) ½ cup (36g) natural cocoa powder
1) ½ tsp.(3g) baking soda
1) ½ tsp. (3g) salt
2) 168g unsalted butter, room temp
2) 1 cup (160g) demerara brown sugar
2) ↓ ½ ¼ cup (48g) white sugar
3) 1 large egg + egg yolk
3) 2 tsp. vanilla extract
4) 1 cup (160g) semisweet chocolate chips
4) 2 cup walnut, toasted (350F for 10min)

Combine (1) set aside.

In mixing bowl cream (2) at med-high speed, then add (3) one at at time. Fold in dry ingredients in three portions then add in (4).

Weight of batter 1043g ÷ 24 = 43g. Weigh 43g for each cookie, flatten each cookie as it doesn't spread very much during baking.

Bake at 325F for 15 minutes. Do not over bake.

Cool cookies on sheet.