Extra-Chocolatey Brownie Cookies

It's about time for some more desserts :) I needed a chocolate fix so I made these the other day and they turned out so delish!! If you aren't really a nut person I would only add 1 to 1 1/2 cups of nuts, but I liked them just how they are. I used pecans because I prefer the flavor over walnuts, but either would be great. The only other thing I could suggest is that the recipe says to cook for 12 minutes, but my first batch came out a little bit dry. So I'd recommend baking from 10 to 12 minutes instead. Other then that, these cookies were great! A real chocolate lovers heaven!

Ingredients

• 2 cups all-purpose flour
• 1/2cup unsweetened dutch-processed cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 package (11 1/2 ounces) semisweet chocolate chunks
• 2 cups coarsely chopped walnuts or pecans

Directions

Preheat oven to 375 degrees. Whisk flour, cocoa, baking soda and salt in medium bowl until well blended.

Beat butter in bowl of electric stand mixer at medium speed 1 minute or until light and fluffy. Add brown sugar and granulated sugar; beat 2 minutes or until fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat at low speed until blended. Stir in chocolate chunks and nuts.

Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets; flatten slightly.

Bake 12 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 4 days.

Recipe from KitchenAid Baking Basics