Rich, chewy, and Chocolaty, with a white coating of powdered sugar, these are the very best. When they bake, the tops crack open revealing the dark chocolate under the sugar coating.

Ingredients:

Dough:

1 cup semi-sweet chocolate chips

1/3 cup unsalted butter

1 cup firmly packed light brown sugar

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ cup toasted walnuts or pecans, semi-coarsely chopped

Note: See Baking How To's for how to toast nuts 

Topping:

½ cup confectioners (powdered) sugar

Directions:

Dough:

1. In a large heavy saucepan over low heat, combine chocolate chips and butter, stir constantly until melted so mixture does not burn. Remove from heat. Add brown sugar, eggs, and vanilla; beat until thoroughly mixed. Add flour, baking powder, and salt; stir until mixed. Add nuts, stir to mix.
2. Cover dough and refrigerate until well chilled, at least 4 hours or overnight.
3. Preheat oven to 350 degrees F. Lightly grease baking sheets, or line baking sheets with parchment paper.
4. Shape dough into small balls, about 1” in diameter.

Topping:

5. Roll the balls in powdered sugar until completely coated.
6. Place balls 2 inches apart onto baking sheets. Bake 15 minutes or just until cookies are set. Do not over bake; as they cool they will set. If over baked they will not have a soft chewy texture. Remove cookies from baking sheets and cool on wire racks.
   
   Makes about 4 dozen cookies
   
   TheBakingPan.com

Visit Cookie Hints
for basic cookie hints, storing, shipping, and more, from the
Baking Basics Pages of
The Baking Pan