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These are small, chewy cookies that taste like brownies.

Ingredients

• ¼ cup unsifted all-purpose flour
• ¼ teaspoon double-acting baking powder
• scant ¼ teaspoon cinnamon
• 1/8 teaspoon salt
• 8 ounces bittersweet or semisweet chocolate
• 1 tablespoon butter
• 2 eggs
• ¾ cup dark brown sugar
• ½ teaspoon vanilla extract
• ¾ cup walnuts, finely chopped

Directions

Adjust the racks in your oven so they divide the oven into thrids and preheat the oven to 350 degrees F. Cut aluminum foil to fit two cookie sheets and grease with cooking spray.

Sift or mix together the flour, baking powder, cinnamon, and salt. Set aside.

Break up the chocolate and put in the top of a double boiler over hot water. Add the butter. Cover and cook until melted. Stir until smooth. Remove from hot water and set aside to cool.

In a small mixing bowl beat the eggs on high speed with a mixer for a minutes, or until they are light in color. Gradually add the sugar and beat for 4 more minutes, or until the mixture is very pale in color and forms a ribbon when the beaters are raised. Beat in the vanilla. Add the cooled, melted chocolate and beat on low speed, scraping the bowl with a rubber spatula and beating only until smooth. Add the dry ingredients and beat only enough to blend. Stir in the nuts.

Use a slightly rounded teaspoonful of dough for each cookie and place them 1 1/2 inches apart on the prepared foil. Slide the cookie sheets under the foil and bake about 12 minutes; reversing the position of sheets top to bottom halfway through baking to insure even baking. When done, the tops of the cookies will be cracked and will feel semifirm when lightly touched. Do not overbake - the centers of these cookies should be moist and chewy. Let the cookies cool on the foil on cookie sheets for about a minutes. Then, transfer to racks to finish cooling.

Yield: 40 cookies

Notes

If you don’t have a rack, just set the cookies upside down on the counter to cool.

Adapted from Maida Heatter’s Book of Great Cookies.