Serves: 20
Total Calories: 175
Preheat oven to 325°.
In a medium bowl, mix flour, cocoa powder, salt and baking soda set aside.
In a large mixer bowl at medium speed, beat butter, brown sugar and sugar until creamy. Beat in egg and vanilla. At low speed, gradually beat in flour mixture until well blended. Beat in 3/4 cup of the nuts and chocolate chips. Spread dough in an ungreased heart pan. Sprinkle remaining 1/4 cup nuts over the top.
Bake for 33 to 38 minutes or until edges are firm and no indentation remains in center of cookie when lightly touched. Place foil baking pan on a wire rack and cool cookie completely.
When cool, wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.
This Choco-Chip Cookie recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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