Chocolate Chocolate Nut Cookies

I was deeply skeptical of this recipe.  The main reason was because of the amounts of the dry ingredients.

The second reason for skepticism was the source of the recipe.  Ralph Lauren?!?!  Really?!?!  Ralph Lauren is a clothing line.  Why would I ever pay attention to a recipe advertised on his website???

With all that said, I was scrolling through Instragram and stumbled upon this delicious sounding recipe on a surprisingly uncharacteristic site.  Who would’ve thought that the Ralph Lauren would’ve advertised this recipe?  Turns out Ralph shared his wife’s lovely recipe.

Now.  In reading this recipe, I was arrogant and presumptuous of the result.  However, the dry ingredient ratio to the wet ingredient made me confused (which in truth is not that shocking).  Just seemed like a weird combination.

Have faith and make this crinkle cookie.  It’s delightful!  Trust in the recipe quantities.

Here are a few tips:  Roast the walnuts ahead of time, but pay attention (I forgot that I was roasting them and burnt a few).  The funny thing is in all of the nut roasting, I had preheated the oven and placed the broken walnuts in the tray then said, “Don’t let me forget the walnuts.”  If you know me at all, of course I was distracted and forgot the walnuts.   I burnt the perimeter of the pan, thus many nuts.  The smell of roasted walnuts was enticing but the taste was both pungent and questionable.  Don’t forget you’re roasting nuts when you’re roasting nuts!

I love walnuts.  If you’d prefer to incorporate other nuts, go for it!  Just be sure that the batter is cooled sufficiently and your audience are nut fans!

Chocolate Chocolate Nut Cookies (recipe care of ralphlauren.com)Cookies

 

INGREDIENTS:  1 pound semisweet chocolate (chopped), 4 tablespoons (1/2 stick) salted butter, 3/4 cup brown sugar (firmly packed), 2 eggs, 1 teaspoon pure vanilla extract, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 2 cups walnuts or almonds (toasted and chopped)

DIRECTIONS:  Preheat the oven to 350 degrees.  Melt half of the chopped chocolate with the butter in the top of the double broiler over simmering water.  Let cool.  Mix in the sugar, eggs, vanilla.  In a separate bowl mix the flour, baking powder, and salt.  Stir in the dry ingredients into the melted chocolate mixture.  Stir in the remaining chopped chocolate and nuts.  Cover the mixture and refrigerate for one hour.  Lightly butter two large baking sheets.  Drop the batter in 2-tablespoon measures per cookie to make two dozen.  Press down gently on each cookie. Bake until they start to crack, 12 to 13 minutes.  Let the cookies cool completely on the sheet.

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