Chocolate-Chocolate Chip Cookies

(Recipe is from the Feb. 14, 2007, edition of the Sioux Falls Argus Leader.)

8 oz. (2 sticks) unsalted butter, cold
1 1/2 C. firmly packed light brown sugar (I used 3/4 C. brown sugar Splenda)
1/4 C. sugar
1 T. vanilla extract
3 large eggs, cold
1 1/2 C. all-purpose flour
1 C. unsweetened cocoa
1 tsp. salt
1 tsp. baking soda
3 C. chocolate chips

2 C. walnuts, toasted and coarsely chopped (optional)

Position two oven racks near the center of the oven and heat it to 375 degrees. Line two baking sheets with parchment paper or a baking liner (Silpat).

In the bowl of an electric mixer, using a paddle attachment if you have one (I used my food processor), beat the butter, sugars and vanilla at medium speed until creamy, about two minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the bowl sides as necessary.

Sift together the flour, cocoa powder, salt and baking soda into a medium bowl. At low speed, add dry ingredients to batter, mixing just until combined. Using a wooden spoon, stir in chocolate chips and nuts.

Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing two inches apart. Bake two sheets at a time, 8-10 minutes, until browned. Switch positions of sheets halfway through baking so cookies brown evenly. Remove sheets from the oven, let sit for 3-5 minutes and then transfer cookies to wire cooling racks. Let baking sheets cool completely before baking the remaining dough. Makes about 3 dozen 3-inch cookies.