A Bountiful Kitchen
1 cup butter, unsalted, room temperature
3/4 cup brown sugar
3/4 cup white sugar
1 tablespoon vanilla
2 1/3 cups flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 cup walnuts, toasted and coarsely chopped
8 oz bittersweet chocolate (2- 4 oz bars) broken into pieces
1 oz semi sweet chocolate chips
1 cup whipping cream
Preheat oven to 350 degrees
Cream butter and sugars. Add vanilla and eggs, mix until fluffy. Add all dry ingredients at once, mixing just until wet and dry ingredients are incorporated. Fold in nuts. Don’t over mix. Spoon into a lightly greased 10-inch springform pan. Bake for about 25-30 minutes, just until set, and a few moist crumbs are attached to a toothpick when inserted in center. Remove from oven and cool for about 30 minutes.
In a heavy pan on stove, bring whipping cream to a boil. Remove from heat and add chocolate pieces. Whisk until smooth.
Remove “cookie” from spring form and set on serving plate. Pour ganache over the top and let sit for at least an hour until it hardens. You may set the dessert in the fridge to speed up the process.
Slice into wedges and serve.
-This is my basic chocolate chip cookie recipe, altered a bit. I added walnuts and omitted the chocolate chips. If you want to add a cup or two of chocolate chips, go ahead, no alterations needed. Add the chocolate chips at the same time as the flour, so the pieces won’t sink to the bottom of the dessert.
-We froze the leftovers ( yes, we had leftovers, cause I made another cake on the same day). I sliced it into wedges, and wrapped the pieces in wax paper. Then I took all of the pieces and placed in a large Ziploc bag. The pieces thaw in a few minutes at room temp. Perfect for a chocolate fix 🙂
-You can also spread this into a 9×13 pan and cut into bars.