I hate nuts in cookies. Nuts just don't belong in cookies, breads, or cakes. If I really wanted texture, I'd add more chocolate or oatmeal. I found that slaying a block of chocolate with a hammer and 1" blade chisel was very therapeutic during this recipe adventure.
In this batch, three types of chocolate were used: Ghirardelli dark chocolate, organic unsweetened cocoa, and a dark European chocolate.
1/2 c. unsalted butter (2 sticks, softened)
1 c. light brown sugar
1/4 c. organic cane sugar
1 large egg
2 tsp vanilla extract
2 c. unbleached white flour
1/4 c. organic cocoa powder
1/4 tsp salt1 tsp baking soda
1/2 tsp nutmeg
1 1/2 c. dark chocolate, chopped
Preheat oven oven to 375 degrees.
Bowl #1: Sift flour, cocoa powder, baking soda, salt, and nutmeg together.
Bowl #2: Cream butter, sugars together. Add eggs and vanilla extract. Mix well.Mix dry with wet, until just combined. Stir in chocolate chunks.
Line baking pan with parchment paper and drop by rounded teaspoonfuls about an inch apart.
Bake for 8-10 minutes. Cool cookies on a wire rack.
