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- Chocolate Cookies with Walnuts
Chocolate Cookies with Walnuts
Ingredients
Step by step process
Preparing the dough
- 1
Cut the butter into smaller pieces and let it soften at room temperature.
- 2
In a bowl, whisk the eggs with the granulated sugar for 2-3 minutes until pale and slightly airy.
TIP:Place the eggs with sugar in a clean bowl and whisk at medium speed until the mixture is pale and fluffy. Let the eggs come to room temperature and whisk slowly to prevent the foam from collapsing.
- 3
Add the softened butter and whisk for another 1-2 minutes until the mixture is smooth and combined.
- 4
Sift the all-purpose flour, cocoa, and baking powder into the bowl, add a pinch of salt, and gently fold everything with a spatula until a crumbly mixture forms.
TIP:Sift the flour, cocoa powder, and baking powder to make them light and lump-free. Then gently fold the dry ingredients into the wet ingredients, and do not overmix the batter.
- 5
Fold in the broken dark chocolate and coarsely chopped walnuts so they are evenly distributed in the dough.
- 6
Work the dough into a smooth, pliable mass by hand or with a spatula. if it is too sticky, chill it in the refrigerator for 10-15 minutes to firm up.
TIP:Let the dough rest in the refrigerator for 10-15 minutes to firm up and hold its shape better. Chilling also reduces spreading during baking and improves flavor.
Baking the cookies
- 7
Preheat the oven to 180 °C (160 °C fan) and line a baking tray with parchment paper.
- 8
Scoop portions of about 20 g from the dough, shape into balls, and lightly press them into discs about 4 cm in diameter. Place them on the tray with at least 5 cm between each.
- 9
Bake in the preheated oven for approximately 10-12 minutes, until the edges begin to lightly brown and the center is firm to the touch (the center may be slightly soft when removed and will firm up as it cools).
- 10
After baking, let the cookies cool on the tray for 5 minutes, then transfer them to a rack to cool completely.
Serving
- 11
Serve with coffee, tea, or on their own as a sweet snack. Store the cookies in an airtight container to keep them crisp.
More tips:
For a more intense flavor, use high-quality dark chocolate with at least 70% cocoa.
You can also add other types of nuts to the dough, such as hazelnuts or pecans.
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