Double Chocolate Cookies with Walnuts

Baking and Desserts | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cookies from Alex Johnson.

Ingredients

Vanilla salt - 2 teaspoons
White Chocolate - 7.9 oz
Walnuts - 6 oz
Wheat Flour - 14.1 oz
Butter - 8.1 oz
Salt - a pinch
Farm fresh eggs - 3 pieces
Activated Baking Soda - 1 teaspoon
Chocolate 53% - 31.7 oz

Step by Step guide

Step 1

Melt the chocolate over low heat in a double boiler. Remove from heat and set aside to cool.

Step 2

Meanwhile, crack the eggs and whisk them slightly to bring them to room temperature. Beat the butter with sugar until light and fluffy, then add the cooled melted chocolate and mix gently.

Step 3

Add the chocolate chunks and walnuts. Before adding the walnuts to the chocolate mixture, I recommend toasting them first and peeling off any loose skin if necessary.

Step 4

Whisk the eggs well. Combine the baking soda with the flour, add it to the chocolate mixture with the walnuts, and pour in the beaten eggs. This will create a very thick chocolate mixture. Mix everything well with your hands.

Step 5

Spoon the mixture onto a baking sheet lined with parchment paper, using your hands to shape the cookies. Don’t worry if they look a bit uneven: the chocolate mixture is sticky, and during baking, the edges of the cookies will even out on their own.

Step 6

Bake at 338°F for four minutes. It's better not to try to remove the cookies from the baking sheet immediately, as they are very elastic when hot. Let them cool slightly. You can enjoy them warm and soft, or cold and firm — they taste great either way.