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I have a sweet tooth! A very addictive sweet tooth which forces me to devour mithai, cakes and cookies like there is no tomorrow. And during the holiday season, this addiction goes into overdrive!

However, I can resist a chocolate, no matter how good. It can sit in front of me forever and I don’t really eat it.

But, having said this, I do like chocolate cake and chocolate cookies if these are made really well. This recipe for  making cookies with chocolate and walnuts is from the Ottolenghi and Helen Goh’s book “Sweet”. And I promise you will be in serious danger of getting addicted to these cookies.

When I was writing out this recipe, I did some research online and realised that this recipe is online and you can find it here! And there are lots of other really lovely recipes from the book that you can make.

While I followed the Ottolenghi recipe closely, I made one crucial change.  I replaced pecans with walnuts and reduced the amount of the icing sugar. I think this results in a better cookies as walnuts balance the heaviness of chocolate better than the pecans do.

I hope you will give these cookies a try this holiday season.

PS: I think my pictures are better than Ottolenghs. I know! Cheeky! But it’s true. What do you think…?

Recipe for making chocolate cookies
Chocolate cookies with walnuts

 

Course Appetisers, Snacks
Cuisine American, European, Western
Prep Time 30 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 1 hour 40 minutes
Servings 20 cookies
Calories/Serving 191.57kcal

Ingredients

  • 100 gram unsalted butter
    at room temperature, cubed
  • 100 gram caster sugar
  • 1 small egg lightly beaten
  • 110 gram flour plain flour in UK, all-purpose flour in UK and maida in India
  • 1/2 tsp baking powder
  • 20 gram cocoa powder
  • 1/2 tsp cinnamon powder
  • 1/4 tsp salt use flaky sea salt if you have it but use plain salt if you can't find it
  • 100 gram chocolate chips dark chocolate w 70% cocoa
  • 50 gram banana mashed
  • 200 gram walnuts chopped into small pieces
  • 50 gram icing sugar

Instructions

  • Beat together the butter and sugar until the mix is lightly and fluffy.
  • Add in the egg and mix it in well.
  • Mix in the mashed banana.
  • Mix in the flour, baking powder, cocoa powder, cinnamon powder and salt.
  • Set the mixture in the fridge for couple of hours or in the freezer for 15-20 minutes so that the mixture can handled easily.
  • Taking the mixture out of the freezer and make a small balls about 1 inch in diameter.
  • Roll the cookies balls in the nut mixture and make sure the nuts are sticking to the cookie balls.
  • Place the cookie balls in a tray and make sure they are not touching each other.
  • Put them in the freezer for 15-20 minutes or put them in the fridge for couple of hours.
  • Take out from the cookie balls from the freezer and press them with your hands to about 2-3 inches in diameter about 1cm thick
  • Roll the cookies in the icing sugar or you can sprinkle icing sugar on the cookies (depending on how much sugar you want).
  • Line a tray with parchment paper and set the cookies, 2-3 cms.
  • Preheat the oven to 175 - 190 degrees centigrade (depending on how hot your oven gets).
  • Bake for ten minutes.
  • Take the cookies out of the oven and leave them to cool for few minutes. Transfer the cookies to a wire rack.

Video

Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!

 

 

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Freshly baked cookies

2 Replies to “Chocolate and Walnut Cookies”

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