Smashed Chocolate-Walnut Cookies

Adapted from smitten kitchen’s crispy chewy chocolate chip cookies.

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 bars 72% Negro con Pepitas de Cacao tostadas (100g each)
handful of walnuts

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper/aluminum foil.

2.  In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.

3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the the flour, baking soda and salt all at once until just blended.

4. Place chocolate bars in a ziploc; smash into bits of desired size with hammer. Do the same for the walnuts – I recommend absolutely pulverizing these little puppies.

5. Stir in the chocolate and walnuts by hand using a wooden spoon. Drop cookie dough a tablespoon at a time onto the prepared cookie sheets. Cookies should be about an inch apart.

6. Bake 10-ish minutes – check them and use good judgement. Like all baked goods, they will keep cooking even after removing them from the oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Helpful hint: if you don’t want a full batch available at once, try flash-freezing the suckers and stashing them away, ready and waiting whenever the inner cookie monster strikes.