Nutty Cocoa Fudge Cookies

Cooking Instructions

Prepare cookie sheets by lining with aluminum foil, shiny side up (do not grease). Have ready another, empty cookie sheet to put under the prepared sheets while the cookies bake. Set all aside.

In large bowl, combine melted butter, sugars, vanilla, and salt. With large spoon, beat until well-combined, pressing out any sugar lumps. Add egg and beat to mix thoroughly. Sift in flour, cocoa powder, and baking powder. Add water. Stir until all ingredients are combined (dough will be fairly stiff). Stir in walnuts. Cover tightly with plastic wrap; allow to stand at room temperature 10 to 15 minutes. Meanwhile, preheat oven to 350\'F.

After standing time, scoop out very well rounded tablespoons of dough. Roll into moist, shiny balls. Place 12 balls on foil-lined cookie sheet. Place second, empty cookie sheet under first, then put both into preheated oven. (Keep remaining cookie dough covered.)

Bake 12 to 13 minutes, switching pan back-to-front about halfway through baking time. Cookies will spread and lose their raw look, but centers will remain very soft. Do not overbake. It is important for the baked cookies to cool 3 to 5 minutes before they are removed to a cooling rack; if they are moved too soon, they will fall apart. Continue to shape and bake remaining dough as directed above, baking each dozen on doubled cookie sheets. When completely cooled, store airtight