I’m sorry to do this to you so early in the morning, but I just couldn’t wait any longer to tell you about these cookies!
Thanks again, Food & Wine.
Now I have one more treat in the house to avoid at breakfast time.
As soon as I saw the recipe for these Fudgy Chocolate-Walnut Cookies, I knew I had to try them.
Light, but decadent.
Fluffy, yet full of nuts and powdered sugar.
I normally don’t make many changes in baked good recipes because they’re so finicky…but I was lazy when I making these the other night so I did make one little revision.
Instead of toasting and chopping walnuts, I just used the same amount of pecan meal (finely ground pecans).
I think it worked great – the cookies are delicious and it saved me a step. But I will try these again with the walnuts.
I was seriously tempted to pop one of these on my breakfast this morning.
What’s your favorite cookie?
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This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.