But this recipe is the last one I made in Pontlevoy. That was a good long time ago--probably about a month ago! I took pictures, but they're on Sami's laptop and not accessible to me. Oh well.
What do I remember about these cookies? They're ridiculously easy to make, and they're delicious. If you use the full amount of nuts, they really dominate the cookie. These cookies are very easy to eat, and fortunately they're also easy to give away. I gave some to Carole, the proprietress of Le Commerce, even though she wouldn't put on the Brazil-Portugal World Cup game for us to watch. I brought a bunch to a World Cup viewing party, where we watched the US go down to Ghana and consoled ourselves with wine, cheese, and brownie cookies.
These are certainly crisper than a brownie would be, but are still a fairly chewy cookie. Make them when you need a quick chocolate fix with just a bit more bite.
2 0z. unsweetened chocolate
4 oz. semisweet chocolate (I used 2.5 oz. unsweetened and 3.5 oz. semisweet and had good results)
4 oz. (1 stick) butter
1/2 t. salt
1/2 t. vanilla
1 scant cup (6.5 oz.) sugar
2 large eggs
1-1/2 c. (6 oz.) sifted flour
6 oz. walnuts, in medium pieces (cut this down to about 4 if you want a less pronounced walnut presence)
Heat the oven to 375; line some cookie sheets with foil or parchment. Melt the chocolate and butter either in a saucepan over low heat or in the microwave at 30-second intervals. Add the salt and vanilla, then the sugar, eggs, flour, and walnuts, stirring after each addition. Scoop out the dough by teaspoonfuls onto the parchment or foil. Get your hands wet and roll the dough into balls. Then use a fork to flatten the cookies a bit. Bake for 10-12 minutes, or until the cookies look dry. Cool on a rack and prepare to enjoy the chocolatey goodness--with or without sporting events on TV.