Looking to show you care with an edible gift? Nothing says it like chocolate! Pack these into boxes or cellophane bags, add a pretty ribbon, a romantic note, and you're golden!
Decadent chocolate and walnut cookies
- 500 grams/17.6 ounces 72% dark chocolate, broken into cubes or pieces
- 500 grams/17.6 ounces milk chocolate, broken into cubes or pieces
- 2/3 cup all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 cup sugar
- ½ stick (4 tablespoons) unsalted butter at room temperature
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Preheat oven to 350°F
In double boiler over hot water, melt bittersweet and milk chocolate
While the chocolate is melting sift together flour, baking powder and salt
Using an electric mixer or a whisk, cream the sugar and butter. Add the eggs one at a time, and then the vanilla extract, and continue beating until well combined
Beat in the flour mixture, and then mix in the melted chocolate and nuts. The final batter is gooey and dark.
Line 4 baking sheets with parchment paper or Silpat (or you can bake the cookies in batches using fewer pans). Using two tablespoons drop 12 cookies in each pan, spreading them 2 inches apart.
Bake for 9-11 minutes, until the cookie tops get glossy and crack a bit. Cool the cookies for a few minutes before removing from the pan.
Store in an airtight container. The cookies are best fresh, but will keep well for a good 5 days.
Makes enough large cookies for a crowd — 32-48.
Further reading -- to get you even more cocoa excited -- here.