Rich, chewy, and Chocolaty, with a white coating of powdered sugar, these are the very best. When they bake, the tops crack open revealing the dark chocolate under the sugar coating.

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

1 cup semi-sweet chocolate chips

1/3 cup unsalted butter

1 cup firmly packed light brown sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup toasted walnuts or pecans, semi-coarsely chopped

Tip: See Toasting Nuts and Seeds.  Use standard measuring cups and spoons or scales for accurate measuring.

Topping:

½ cup confectioners (powdered) sugar

Directions:

Dough:

1. In a large heavy saucepan over low heat, combine chocolate chips and butter, stir constantly with a rubber spatula or wooden spoon until melted so mixture does not burn. Remove from heat. Add brown sugar, eggs, and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until mixed. Add walnuts, stir to mix.
   
   
2. Cover dough and refrigerate until well chilled, at least 4 hours or overnight.
   
   
3. Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   
4. Shape dough into small balls, about 1” in diameter. Tip: An ice cream scoop is ideal for making uniform-sized cookies.
   
   Topping:
5. Roll the balls in powdered sugar until completely coated.
   
   Bake: 
6. Place balls 2 inches apart onto baking sheets. Bake 15 minutes or just until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Makes about 4 dozen cookies
   
   TheBakingPan.com
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