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Active Time
20 minutes
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Total Time
5 hours (includes chilling time)
Crispy, oversize cookies with a hint of butterscotch flavor.
Ingredients
Makes about 16
Step 1
Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD:Can be made 1 day ahead. Keep chilled.
Step 2
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325°F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
Step 3
Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD:Can be made 4 days ahead. Store airtight at room temperature.
Step 4
Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.
Leave a Review
Reviews (6)
Back to TopAbsolutely delicious. Anonymous doesn’t know what they’re talking about. I’m on my third batch, and gift them frequently. Everyone loves them. Alice Medrich is a genius.
4 No Trump
Bonita Springs, Fl
10/30/2021
New favorite cookie!
fg7
Fort Worth, Texas
5/21/2011
Yum! Yum! New favorite cookie. So glad I made these. Perfect for the chocoholics.
fg7
Fort Worth
5/21/2011
These were by far the best cookies I've tasted in a long time. Crispy on the outside, with a slight chewy consistency on the inside. Very light, while not being too chocolaty. I especially love the use of brown sugar, which adds a nutty toffee-like flavor. Bravo!
tablefuel
Ossining, NY
2/18/2011
I loved these cookies and gave them as gifts. They were soft when I took them out of the oven, but crisped nicely on the rack.
sulaplante
Chicago IL
2/7/2011
I should have been able to tell from looking at this recipe that the cookies would be greasy. They ended up like any cookie with too much butter, flattening out in the oven and having a greasy texture and flavor. I let them cool in the pan and they weren't completely crisp, which is what I wanted. I like the idea for this cookie, and might try a different with similar ingredients.
Anonymous
1/29/2011
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