Follow these steps for perfect results
unsalted butter
softened
Splenda granular
egg
egg yolk
vanilla
baking chocolate
melted and cooled slightly
flour
walnuts
finely chopped
walnut halves
Beat softened butter in a bowl on medium-high speed for 2 minutes until smooth.
Add Splenda and beat until creamy.
Add egg, egg yolk, and vanilla extract, beating well.
Stir in melted and slightly cooled baking chocolate.
Stir in flour and chopped walnuts.
Cover the dough and chill for 1 hour.
Preheat oven to 350°F (175°C).
Shape dough into 1-inch balls.
Place dough balls on cookie sheets.
Press a walnut half into each dough ball.
Bake for 10 to 12 minutes, or until edges are lightly browned.
Cool completely on a wire rack.
Expert advice for the best results
For a softer cookie, slightly underbake.
Chill dough for longer than 1 hour for a more intense flavor.
Use high-quality baking chocolate for best results.
Everything you need to know before you start
5 minutes
Dough can be made ahead and chilled for up to 2 days.
Arrange cookies neatly on a plate or in a cookie jar.
Serve with a glass of milk or a cup of coffee.
Serve warm for a gooey texture.
Pairs well with chocolate and nuts.
Enhances the chocolate flavor.
Discover the story behind this recipe
A classic American dessert.
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