1 1/3 cups unbleached all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened to room temperature
1 1/4 cups cups packed light brown sugar
1/2 teaspoon vanilla extract
2 large eggs
4 ounces good-quality bittersweet or semi-sweet chocolate morsels or chopped chocolate pieces
3/4 cup coarsely chopped walnuts
Flaky sea salt, such as Maldon
Preheat oven to 375°F with a rack in the center of the oven. Line a cookie sheets with a piece of parchment, or a baking mat.
Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl.
In a stand mixer or with a hand-held electric mixer on medium speed (or by hand) beat together the butter, brown sugar, and vanilla until fluffy and uniform in color. Add the eggs one at a time, beating until combined. Reduce the speed to low and add the dry mixture, mixing until just combined. Add the chocolate and walnut pieces, and stir to combine.
Drop heaping tablespoons of dough on the baking sheet, leaving at least 2 inches of space in between. Sprinkle a small pinch of salt on top of each cookie.
Bake until puffed, but still soft and slightly shiny in the middle, about 12 minutes. Transfer the cookies to a cooling rack. Serve warm, or store at room temperature for up to 3 days in an airtight container.
This recipe was originally published May 2009.