CHOCOLATE WALNUT CRINKLE COOKIES RECIPES

Steps:

• 1. Melt chocolate and butter together in a double boiler. Whisk until smooth.  2.  Mix together cocoa powder, flour, baking powder, and salt. 3. In an electric mixer, whisk together eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee and vanilla.  4. Stir in dry ingredients. Refrigerate the dough until firm, about an hour. 5. Preheat oven to 350° F. 6. Scoop or form the cookies into balls, each about 1 tablespoon. 7. Put confectioners (or powdered) sugar in a bowl and roll each of the balls in the sugar. Place on parchment lined baking sheets several inches apart. 8. Bake for 13-15 minutes until crackled on top. Remove from the oven and gently press a walnut half in the middle of each warm cookie.  9. Once cool, store in an airtight container. Source: Chef Emily Luchetti and California Walnut Board

Steps:

• "Put chocolate and butter in a medium, microwave-safe bowl. Melt on high for 1 minute, stir until smooth. Set aside. Whisk together the cocoa powder, flour, baking powder, and salt in a medium bowl. Using an electric mixer, whisk together the eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee, and vanilla. Stir in the dry ingredients, being careful not to overmix. Refrigerate the dough until firm, about 1 hour. Preheat oven to 350°F. Form the dough into 1 tablespoon-sized balls. Put powdered sugar in a bowl and roll each of the balls in the sugar. Place on parchment-lined baking sheets 3 inches apart. Once sides have begun to crackle, about 8 minutes, place walnut half on top and gently press in. Bake until crackles form on top. Remove from the oven and let sit on cookie sheet for 1 minute. Move to wire rack to cool completely. Store in an airtight container at room temperature."