Antoinette Muto of Los Angeles, California, writes: “My business partner and I own a company that makes costumes for the film industry. When we are involved in a huge project — as we were with Minority Report and X2 — we work very long days, and sometimes even on weekends. So I don’t have much time to cook or even to go out for lunch or dinner. That’s when my no-fiddling cooking style comes in handy. I cut corners when I can — without sacrificing flavor.”

A food processor makes mixing the dough for these rich cookies a breeze.

Makes about 30.

INGREDIENTS

• 1 1/2cups all purpose flour
• 1/3cup unsweetened cocoa powder
• 1/2teaspoon salt
• 2cups semisweet chocolate chips, frozen 1 hour
• 3/4cup (1 1/2 sticks) unsalted butter, diced, room temperature
• 1cup sugar
• 1large egg yolk
• 2teaspoons vanilla extract
• 3/4teaspoon almond extract
• 1cup walnuts, coarsely chopped

DIRECTIONS Preheat oven to 375°F. Whisk flour, cocoa, and salt in small bowl to blend. Coarsely chop 1 1/2 cups chocolate chips in processor. With machine running, add butter, then 1/2 cup sugar through feed tube. Add egg yolk and both extracts and process to blend. Using on/off turns, mix in walnuts, scraping down sides of bowl occasionally. Add flour mixture and process just until dough comes together, about 1 minute. Transfer dough to large bowl. Using hands, mix in remaining 1/2 cup chocolate chips.

Using 1 tablespoon dough for each,shape dough into 1 1/4-inch-diameter balls. Press each dough ball to 1/2-inch thickness; dip 1 side into remaining 1/2 cup sugar to coat. Arrange cookies, sugar side up, on 2 ungreased baking sheets. Bake cookies until set and almost firm to touch, about 18 minutes; cool on racks.

Tags: Chip, Chocolate, Cookies, Recipe, Shortbread