Recently, while making chocolate pots de crème, I opened a box of Guittard chocolate bars where I noticed a small note printed on the flaps that read “Guittard Family Recipe Inside.” As soon I put my chocolate custards in the oven, I opened the box and discovered the directions for Chocolate Walnut Cookies. The cookies which called for Guittard Bitterweet (70% cacao) were described as “serious chocolate cookies—crispy on the outside, fudgy and chewy on the inside.” It didn’t take me long to try the recipe. The cookies did indeed match their description and were the kind of deep dark chocolate indulgence I love. I’ve baked them twice since then.
The recipe calls for combining melted 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), you can use it to shape the cookies. I used a rounded one tablespoon measuring spoon for my batches, and sprinkled the baked cookies with a bit of confectioner’s sugar.
When baked, the cookies appear crinkled on top with soft, dark interiors. I sent an assistant home with a good cache, and she and her husband ate them all that same day. These cookies would make perfect treats to serve on Valentine’s Day next Monday. They 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. Happy Valentine to everyone!
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Dark Chocolate Walnut Cookies
6 ounces (3 bars, 2 ounces each) Guittard 70 % cacao Bittersweet Chocolate, broken into pieces (See shopping note.)
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 and sugar 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.
4. 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.
5. 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 here.
Adapted from Guittard Chocolate family recipe.