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Chocolate Chunk Walnut Chewies

Makes 4 dozen 2-inch cookies

• 1 (18.25-ounce) package plain devil's food cake mix
• 8 tablespoons (1 stick) butter, melted
• 1/4 cup (packed) light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup coarsely chopped semisweet chocolate
• 3/4 cup finely chopped walnuts

 

Place a rack in the center of the oven and preheat the oven to 350 degrees. Set aside two ungreased cookie sheets.

Place the cake mix, melted butter, brown sugar, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. The dough will be smooth and thick. Fold in the chocolate until well distributed.

Drop heaping teaspoons of dough 2 inches apart on ungreased cookie sheets. Sprinkle some walnuts on top of each cookie. Place sheets in the oven. (If your oven cannot accommodate both cookie sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time.)

Bake the cookies until they have set but are still a little soft in the center and the walnuts have toasted, 10 to 12 minutes. Remove the sheets from the oven. Let the cookies rest on the cookie sheets for 2 minutes. Then use a metal spatula to transfer them to wire racks and allow them to cool completely, 20 minutes.

Store the cookies, wrapped in aluminum foil or an airtight container, at room temperature for up to 1 week. Or freeze them, wrapped in foil and placed in a plastic freezer bag, for up to 3 months. Thaw the cookies overnight on the counter before serving.

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