BRutti MA BUoni

{Translates to “ugly but good”}

The summer between my sophmore and junior years of college, I lived in New York working for a very prestigious fashion pr company (hint, they represent Narciso and Proenza). When I arrived I might as well have been from Mars I was so clueless.

I learned a lot that summer: the importance of samples sales, how to get in to the coolest club, what consignment store sells the best vintage, and most importantly, where to get the ideal bite-size cracked chocolate cookies. But, by the time I moved back to the city four years later, the hot clubs were cold and the bakery with the perfect cookies was closed.

This morning these cookies were featured on a friend from high school’s new food blog, Apples and Onions and I made them right away. As I hoped, they brought me right back to that magical summer. The outside has a slight crunch, the inside is soft and gooey, and the size makes them not-too guilt inducing.

The best part: they take all of thirty minutes to make.

Ingredients:

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
6 Tablespoons unsalted butter, softened
1-1/4 cups light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup Dutch-processed cocoa powder
1 cup walnuts, roughly chopped
1 12-ounce bag semi-sweet or dark chocolate chips, depending on your preference

Instructions:

Preheat the oven to 375 F.  Line a baking sheet with parchment paper.

In a medium-sized bowl, sift together the flour, salt and baking soda. In a separate large mixing bowl, cream the butter until light and fluffy (about 5 minutes).  Add the sugar and mix for a few more minutes.

With the mixer on slow, add the eggs one at a time followed by the vanilla extract and cocoa powder.  Add the flour mixture one spoonful at a time and then fold in the walnuts and chocolate chips.

*Important: Chill dough for at least 15 minutes before baking.

Drop 1-inch rounds of dough onto baking sheet.  Bake for 8 minutes. Cooled cookies will keep, in an airtight container, for up to 3 days, but good luck making them last that long– they survived less than three hours in my apartment!.

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