Double Chocolate Walnut Drop Cookies

Steps

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
2. Spread the walnuts on one lined sheet and toast in the oven for 6 to 8 minutes until fragrant; slide them onto a plate to cool, then reline the sheet if needed.
3. In a small bowl, whisk the all-purpose flour, unsweetened cocoa powder, baking soda and salt until no cocoa streaks remain; this is the flour mixture.
4. In a large bowl, beat the softened butter, brown sugar and granulated sugar together for about 2 minutes until fluffy; this is the butter mixture.
5. Beat the egg and vanilla into the butter mixture until smooth.
6. Stir the flour mixture into the butter mixture just until no dry flour remains.
7. Fold in the chocolate chips and the cooled toasted walnuts.
8. Drop the dough in 12 even mounds, about 55 g each, onto the two lined sheets, 6 per sheet and spaced 2 inches apart.
9. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and slightly crisp and the centers look soft.
10. Cool the cookies on the sheet for 5 minutes, then move them to a rack to cool completely, about 20 minutes.