Nutrition per serving may change if servings are adjusted.
1 ounce sweet baking, bittersweet, or semisweet chocolate, melted and cooled slightly
5 tablespoons butter, softened
¾ cup granulated sugar (see Tip)
1 egg yolk
1 teaspoon vanilla
1⅓ cups all-purpose flour
⅓ cup walnuts, finely chopped
32 walnut halves
1 ounce sweet baking, bittersweet, or semisweet chocolate
1 tablespoon butter
¼ teaspoon vanilla
1 cup powdered sugar
2 tablespoons fat-free milk
Powdered sugar (optional)
To prepare Chocloate Cookies: Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. While chocolate cools, in a medium bowl beat butter on medium-high speed about 2 minutes or until smooth. Add granulated sugar, beating until creamy. Add egg, egg yolk and vanilla, beating well. Stir in melted chocolate. Stir in flour and chopped walnuts. Cover with foil or plastic wrap and chill for 1 hour.
Shape dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Press a walnut half into the top of each cookie. Bake for 10 to 12 minutes, or until centers are set. Transfer cookies to a wire rack and let cool.
Meanwhile, prepare Chocolate Glaze: In a small saucepan melt chocolate and butter. Remove from heat. Add vanilla, powdered sugar and milk. Stir until well combined.
Spoon Chocolate Glaze evenly over cooled cookies. Let stand until glaze is set. If desired, sprinkle lightly with powdered sugar.
Tip: If using a sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition Per Serving with Substitute: same as below, except 92 cal, 11 g carb.
To make ahead: Store the cookies in an airtight container between layers of waxed paper for up to 1 week or freeze for up to 1 month.