Cooking with Anita Marcela: Chocolate Walnut Cookies
Chocolate chip cookies are the favorite for most of us. We often make them for a party or celebrations but without the real pleasure of exploring different options. A while ago I found a recipe from Dore Greenspan, that on the addition of the chocolate chips, the cookie dough itself has chocolate, and only reading the recipe, I couldn’t hold myself for trying it out.
So, I decided to make the cookies with a little twist. They are as delicious as you can imagine. It is a brownie type but with dark & white chocolate chips and walnuts that add a salty and crunchy unique taste.
Serves 15 medium size cookies
Cooks in 35 minutes approx.
What you’ll need //
- 1/3 cup all-purpose flour
- ¼ cup powdered cocoa
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 3 tablespoon unsalted butter
- 1 cup semi-sweet chocolate
- 2 eggs at room temperature
- 2/3 cups sugar
- 1 teaspoon vanilla
- 1 cup dark chocolate chips
- 1 cup White chocolate chips
- 1 cup walnut (for this recipe I used peanuts).
Pre-heat the oven to 350F and prepare two trays with waxed paper for baking.
Melt the butter in a bain-marie, setting up a pot with boiling water and on top of it place a smaller pot where you will add the butter that will start melting. Add the cup of semi-sweet chocolate and wait until it’s completed melted while stirring continuously. Once is completed melted, remove the pan from stove.
Place eggs and sugar in a large bowl and combine on high speed with an electric mixer until the mix becomes yellow and fluffy. Add the vanilla. Slow down the speed of the mixer and add the butter with the melted chocolate. Add the flour, cocoa, salt, and baking soda. Mix everything with the mixer until is
thoroughly blended. Lastly, add the dark and white chocolate chips, and the walnuts (or peanuts).
If you want to make the chocolate chips visible, save some apart. To this point, the mixt must be bright and soft. Wait, don’t panic if the mix is a little bit liquid than the previous cookie dough you have made in the past. As soon as you let the mixture stand for a few minutes, it will turn thicker.
Using a spoon, place the mixture on the tray, leaving a few inches between cookies. If you set aside some chocolate chips, place them on top of the dough. Bake for 10-12 minutes.
As soon as you get the cookies out of the oven, leave them to cool down before taking them out of the tray. To keep them fresh, place them on a tightly closed container, and they will last for 4 more days.
You can make the dough in advance and keep them covered in plastic in the fridge for up to 3 days.
Kitchen tips //
Use ingredients at room temperature. In this specific case, the butter and chocolate must be melted, but in general, it’s always better to work with ingredients at room temperature when making cookies in order to have them better integrated. Because of the emulsion, it allows catching the air in the preparation. Once in the oven, this air allows the cookie to expand and become spongy.
The chocolate chip cookies look more attractive when they have visible chocolate chips. To get that, you need to place the chocolate chips on top of the cookies just before taking them into the oven. I usually add 2 or 3 chips per cookie, in this recipe, I mix white and dark chocolate.