(Mass Appeal) – Whether you want to create something special for someone this coming Valentine’s Day, or hang on to this recipe for another time in the year, cookbook author and chef, Betty Rosbottom is here to show us how to make tasty Dark Chocolate Walnut Cookies.
Dark Chocolate Walnut Cookies
These cookies–crispy and crinkled on the outside, fudgy and chewy on the inside-are easy to assemble. The recipe calls for combining melted dark chocolate and butter with eggs beaten with sugar. A small amount of flour and chopped walnuts are then added along with a touch of baking powder. The dough is refrigerated to firm before it is spooned into mounds on baking sheets. If you have a small melon baller (1 tablespoon capacity) or even a round tablespoon measuring spoon, you can use it to shape the cookies.
Perfect to serve on Valentine’s Day, these cookies can stand on their own, or you can offer them with scoops of your favorite ice cream. Add a cup of espresso or tea to celebrate Cupid’s Day.
6 ounces 70% cacao bittersweet chocolate, preferably Guittard chocolate, broken into pieces
2 tablespoons (1/4 stick) unsalted butter
2 large eggs
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/2 cup chopped walnuts
Confectioner’s sugar for dusting, optional
1.Melt chocolate and butter in a large heatproof mixing bowl set over but not touching a saucepan of simmering water. Whisk until smooth. Remove and cool 5 minutes.
2.In another bowl with an electric mixer on high speed, beat the eggs, sugar, and salt until light and thickened, about 2 to 3 minutes. On low speed, gradually add the melted chocolate mixture.
3.Mix in flour and baking powder. Then stop mixer and scrape down sides of the bowl with a rubber spatula. Stir in the walnuts. Cover the bowl with plastic wrap and chill until firm enough to scoop, about 30 minutes or overnight.
- Arrange a rack in the middle of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper cut to fit.
- Using a rounded one tablespoon measuring spoon (or a 1 tablespoon mini-ice cream scoop) scoop out portions onto baking sheets, leaving two inches between cookies. (I like to flatten the tops slightly with a table knife or my fingers.) Bake sheets separately (or in two ovens if you have them) until cookies are puffed and crinkled on top, but soft in the center, about 12 to 14 minutes. Cool on racks 3 to 5 minutes. If desired sprinkle cookies, lightly with confectioner’s sugar. Store in an airtight container at room temperature.
Makes about 2 1/2 dozen cookies
Shopping note: I found Guittard chocolate in my local Whole Foods. If unavailable in a store near you, you can order it online.
Adapted from Guittard Chocolate family recipe.