Double Chocolate Walnut Cookies

12 servings

30 minutes

Double chocolate cookies with walnuts are a true delight for chocolate lovers. Italian cuisine is famous for its exquisite desserts, and this recipe is one of its bright representatives. Rich dark chocolate gives the cookies deep richness, while pieces of white chocolate create pleasant flavor contrasts. Walnuts add crunchiness and a slight nutty bitterness, especially if roasted beforehand. The dough is thick and sticky, and after baking, the cookies become soft inside with a crispy crust outside. They can be enjoyed warm with melting chocolate or allowed to cool for a denser texture. These little treats are perfect with morning coffee or evening tea, filling the moment with coziness and sweet pleasure.

Energy value per serving

• Calories: 884.9
• Proteins: 12.7g
• Fats: 59.3g
• Carbohydrates: 75.3g

Ingredients

• Vanilla sugar: 2 tsp
• White chocolate: 225 g
• Walnuts: 170 g
• Wheat flour: 400 g
• Butter: 230 g
• Salt: pinch
• Chicken egg: 3 pc
• Soda: 1 tsp
• Dark chocolate 55%: 900 g

Cooking steps

1. Melt the chocolate over low heat in a water bath. Remove from heat and set aside to cool.

   Required ingredients:

   • Dark chocolate 55%: 900 g

2. Meanwhile, break the eggs and mix them a little to bring them to room temperature. Whip the butter with sugar until white, then add the cooled melted chocolate and mix slightly.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Butter: 230 g

3. Add whole pieces of chocolate and nuts. Before adding the nuts to the chocolate mixture, I recommend roasting them first and peeling off any loose skin if necessary.

   Required ingredients:

   • White chocolate: 225 g
   • Walnuts: 170 g

4. Whisk the eggs well. Combine the baking soda with the flour, add to the chocolate with nuts, and pour in the whisked eggs. It will result in a very thick chocolate mixture. Mix everything well by hand.

   Required ingredients:

   • Soda: 1 teaspoon
   • Wheat flour: 400 g
   • Chicken egg: 3 pieces
   • Salt:  pinch

5. Scoop the mass onto a baking sheet lined with parchment paper, helping to shape the cookies with your hands. Don't be afraid if they come out uneven: the chocolate mixture is sticky, and during baking, the edges of the cookies will even out on their own.

6. Bake at 170 degrees for four minutes. It's better not to try to remove the cookies from the tray immediately, as they are very elastic when hot. Let them cool a bit. You can eat them warm and soft, or cold and hard - they taste equally good.