Contributor: Nancy Higgins, chef/ instructor,

Art Institute of Atlanta's School of Culinary Arts

LOUIE FAVORITE (ENLARGE)

TESTER'S COMMENT As these brownielike cookies bake and expand, the powdered sugar surface cracks to reveal a beautiful black and white cobblestone pattern. They're especially good warm from the oven. Missed a day? Day 1 | Day 2 | Day 3 | Day 4 Day 5 | Day 6 | Day 7 | Day 8 HOLIDAY GUIDE How not to be the jerk of the party  Northside's top stories in 2007  New Year's resolutions shrinking  A how-to for the perfect thank-you

"I grew up, along with my two sisters, in a small town in Northeast Ohio. I remember playing outside for hours in the snow, ice skating on the pond behind our home, the whole family working together to make a great snowman. Afterward we would go inside, where our mom would make us hot chocolate and we would 'defrost' in front of the fireplace in our kitchen. Then the real fun would begin, baking and decorating cookies. On Christmas Eve we would carefully place our personal favorites, 'the best' cookies, on a plate for Santa.

"I still bake these chocolate cookies. . . . . They also add a nice dark contrast on a holiday cookie plate."

Makes 70 cookies

Preparation time: 15 minutes, plus 4 hours or overnight refrigeration

Cooking time: 10-12 minutes per sheet

4 ounces unsweetened chocolate

1/2 cup vegetable oil

2 cups granulated sugar

4 eggs

3 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup chopped walnuts

1 cup confectioners' sugar

Over a double boiler or in a heat-resistant bowl in the microwave on 50 percent power, melt chocolate. Remove from heat, transfer to a large bowl; stir in oil and granulated sugar.

Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder and salt. Add to chocolate mixture, mixing only until incorporated. Stir in nuts.

Cover and refrigerate for 4 hours or overnight. Preheat oven to 350 degrees. Spoon walnut-size pieces of cookie dough into confectioners' sugar; roll into balls. Roll again into sugar to coat evenly. Place 2 inches apart on parchment-lined baking sheet; bake for 10 to 12 minutes or until done. Cool; store in a tightly sealed container.

Per cookie: 76 calories (percent of calories from fat, 40), 1 gram protein, 11 grams carbohydrates, no fiber, 3 grams fat, 4 milligrams cholesterol, 25 milligrams sodium.