Chocolate Cookies with Walnuts

Before you start, note that these cookies come together quickly: cut the butter into smaller pieces and let it soften at room temperature.

In a bowl, whisk the eggs with the granulated sugar for 2-3 minutes until pale and slightly airy.

Add the softened butter and whisk for another 1-2 minutes until the mixture is smooth and combined.

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.

Fold in the broken dark chocolate and coarsely chopped walnuts so they are evenly distributed in the dough.

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.

Preheat the oven to 180 °C (160 °C fan) and line a baking tray with parchment paper.

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.

Bake in the preheated oven for approximately 10-12 minutes, until the edges begin to lightly brown and the centre feels firm to the touch. The centre may be slightly soft when removed and will firm up as it cools.

After baking, let the cookies cool on the tray for 5 minutes, then transfer to a rack to cool completely.

Serve with coffee, tea, or on their own as a sweet snack. Store the cookies in an airtight container to keep them crisp.