4 oz. semisweet chocolate, coursely chopped.
1 cup granulated sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups coarsely chopped walnuts
Preheat oven to 300 F. Line a large baking sheet
paper or waxed paper.
In a food processor fitted with the metal blade,
chocolate and sugar and grind until the chocolate is
Set aside. In a bowl, sift together the flour, cocoa
baking soda and salt. Set aside.
In a mixing bowl combine the eggs and the vanilla.
Beat at medium
speed to blend. Reduce the speed to low, add the
flour mixtures and mix until a stiff dough forms,
adding the walnuts
when about half mixed. Transfer the dough to a
and gather it together. Divide in half. Form each
half into a log
12 inches long. Carefully transfer the logs to the
sheet, spacing them evenly. Pat to even up the
shapes. Bake until
almost firm to the touch, about 50 min. Let cool for
Leave the oven set at 300 F.
Using a spatula, transfer the logs to a work
surface. Using a
serrated knife, cut on the diagonal into slices
1/2−3/4 inch thick.
Return the slices cut−side down to the baking sheet.
25 min. Turn the slices over and bake until crispy
and dry, about
25 min. longer.
Transfer the cookies to wire racks to cool. Store in
container at room temperature for up to 1 month.
Makes about 2 1/2 dozen