I once made cracked chocolate cookies by tweaking the recipe from the Droste Cocoa Box.

They were amazing.

So amazing that I mentioned them in my journal, which is how I know I made them 10 years ago almost to the day.

Too bad I didn’t write down the recipe.

The back of the Droste Cocoa box is now exactly the same as the front.  No cookie recipe to be found.

I’m not the only one desperately seeking this recipe.  Geezer Gourmet— his words not mine— was smart enough to copy it down with his changes.  I made the same changes to his version that I remember making to the original and the result is lumpy-looking ooey-gooey cocoa softness with a touch of salt and walnut crunch.

Brutti ma buoni as they say in Italian.

Ugly but (very) good.

Just what we used to say about our pup.

xoxosl

Cracked Chocolate Cookies with Walnuts
Makes about 36 cookies

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
6 Tablespoons unsalted butter, softened
1-1/4 cups light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup Dutch-processed cocoa powder
1 cup walnuts, roughly chopped
1 12-ounce bag semi-sweet or dark chocolate chips, depending on your preference

Preheat the oven to 375F.  Line a baking sheet with parchment paper or silpat.

In a medium-sized bowl, sift together the flour, salt and baking soda.  Set aside.

In a large mixing bowl, cream the butter until light and fluffy, about 5 minutes.  Add the sugar and mix for about three minutes more.

With the mixer on slow, add the eggs one at a time followed by the vanilla extract and cocoa powder.  Add the flour mixture bit by bit until just incorporated.  Fold in the walnuts and chocolate chips.

Chill dough for at least 15 minutes before baking.

Using 2 spoons or a small ice cream scoop, drop 1-inch rounds of dough onto your prepared baking sheet.  Bake for 8 minutes then cool for a few more in a baking sheet.  Cooled cookies will keep, in an airtight container, for up to 3 days.

Enjoy!

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