Brent's Chocolate Chip Walnut Cookies

My husband likes a flat and crispy, yet still chewy, chocolate chip cookie.  He came up with this recipe, and it's become a favorite in our house. 

Brent's Chocolate Chip Walnut Cookies

1 stick butter; softened

1 cup brown sugar

1 cup flour

1/4 tsp salt

1/2 tsp baking soda

1 egg

3/4 tsp vanilla extract

3/4 cup walnuts; chopped

1/2 cup Gheridelli semi-sweet chocolate chips

Preheat oven 350°

Whip butter until light and fluffy.  Add in brown sugar and whip until mixed and light. 

Mix flour, salt, and baking soda together. 

Slowly add to sugar mixture. 

Add egg and vanilla extract.  Mix until combined. 

Fold in walnuts and chocolate chips. 

Drop onto greased cookie sheet (a silpat baking mat is recommended) by tablespoon. You want a lot of space between the cookies.  You can get 8-10 per batch. 

Bake 10 minutes, or until golden brown. 

Let them sit 3-4 minutes before transferring to a cooling rack.  Otherwise they will smash into itself and fall apart if moved when too hot. 

**These are also really good if you add 1/4-1/2 cup shredded coconut to the mixture.**

Chocolate Truffles

I found a basic truffle recipe online.  I changed it up a little.  A definite way to go with this. 

Chocolate Truffles

8 ounces semi-sweet or bitter-sweet chocolate morsels 

1/2 cup heavy cream

1/2 tsp good vanilla extract

2 Tbsp powdered sugar

1/4 cup powdered sugar, cocoa powder, and chopped walnuts

1. Bring the heavy cream to a boil in a small saucepan over low heat, stirring constantly.

2. In a separate bowl, pour in your chocolate, 2 Tbsp powdered sugar, and vanilla extract.

3. Once the cream has come to a boil, pour it over the chocolate, and stir vigorously until the chocolate has melted.  Do not use a whisk.  

4. Put the chocolate in the refrigerator for several hours until it sets.  When you bring it back out, you will want to let it come to room temperature to form it into 1/2 to 1 inch balls.

5. Roll it lightly in powdered sugar, cocoa powder, or chopped nuts.  Eat one daily. Store in an airtight container in the refrigerator.  

The Fudgiest Chocolate Brownies

I found this recipe a few years ago.  These are quite possibly the best brownies ever to be created.  I only make them once or twice a year due to the fact that more often would likely kill me.  They are definitely not something that should be eaten often, but saved for special occasions. 

I'll post the recipe as it was when I found it. 

Chocolate Brownies

Gourmet | February 2000

The Farm of Beverly Hills, Beverly Hills, CA

"The Farm of Beverly Hills has the most incredible, delectable giant brownies!" says Cindy Grand of San Francisco, CA. "They taste more like fudge with a light, crunchy surface. Would you help me get the recipe?"

These are probably the fudgiest brownies we've ever tried—in fact, they seemed too rich to serve in giant squares, so we've cut them smaller. They taste even better the day after they're baked.

Yield: Makes 20 brownies

Active Time: 20 min

Total Time: 3 hr

3 sticks unsalted butter, cut into pieces

12 ounces fine-quality bittersweet chocolate (not unsweetened), chopped

6 large eggs

1 1/4 cups cake flour (not self-rising)

1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

3 cups sugar

1/2 teaspoon salt

Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Cooks' note:

· Brownies keep, layered between wax paper in an airtight container, 5 days.