Cookies With Chocbit Topping

Rich, chewy cookies loaded with dark chocolate chips and topped with a velvety chocolate drizzle and crunchy walnuts – what more could you ask for? These decadent treats are the perfect indulgence for anyone with a sweet tooth.

Ready Time

40 mins

Yields

4 servings

Ingredients

Butter: 1/2 cup
White granulated sugar: 3/4 cup
Egg: 1
Vanilla extract: 1 teaspoon
All-purpose flour: 1 1/2 cups
Baking soda: 1/2 teaspoon
Salt: 1/4 teaspoon
Semisweet chocolate chips: 1 cup (for the dough)
Semisweet chocolate chips: 1/2 cup (for the topping)
Chopped walnuts: 1/4 cup (for the topping)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together flour, baking soda, and salt.

Set aside. In a large bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until smooth.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the 1 cup of semisweet chocolate chips for the dough.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a small bowl, melt the 1/2 cup of semisweet chocolate chips for the topping in the microwave in 30-second increments, stirring between each interval, until smooth.

Once the cookies are completely cool, drizzle with the melted chocolate and sprinkle with chopped walnuts.

Notes

Use high-quality chocolate chips for the best flavor. Make sure to not overmix the dough, as it can lead to tough cookies.

If using walnuts, be sure to chop them finely to ensure even distribution on top of the cookies.

For a more rustic look, don’t over-smooth the melted chocolate topping. To store, place in an airtight container at room temperature for up to 3 days.

These cookies freeze well, too – simply thaw at room temperature or briefly microwave to refresh.