Double Chocolate Cookies with Walnuts
Baking and Desserts • Italian
Description
Cookies from Alex Johnson.
Ingredients
- Vanilla salt 2 teaspoons
- White Chocolate 10 oz
- Walnuts 5 oz
- Wheat Flour 15 oz
- Butter 10 oz
- Salt a pinch
- Farm fresh eggs 3 pieces
- Activated Baking Soda 1 teaspoon
- Chocolate 53% 30 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 340°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.
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