With big pools of dark, bitter chocolate and toasty walnut bits, these double chocolate cookies are decedent and fudgy; perfect dunked into a tall glass of cold milk.
*Makes about 20 cookies
*Walnuts can be replaced with any nut of your preference.
*The dough will be dry and sand-like. That is how it is supposed to be. Keep pressing it together, it will eventually come together.
- 137g flour
- 20g cocoa powder
- 3/8 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 100g unsalted butter, at room temperature, diced
- 25g caster sugar
- 100g light brown sugar
- 1/2 teaspoon vanilla extract
- 75g dark chocolate, finely chopped
- 50 g walnuts, chopped
- Sift the flour, cocoa powder, salt and bicarbonate of soda into a medium bowl and stir together. Set aside.
- Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat together for 2 minutes until smooth.
- Add the dry ingredients to the bowl and mix together until you have a mixture that looks like wet sand.
- Add in the chopped chocolate and fold to combine. Don’t over-mix.
- Tip out the mixture onto a work surface and gently press together to form a dough. Cover in plastic wrap and chill in the fridge for 3 hours ta least.
- Preheat the oven to 180°C and line a baking trays with parchment paper.
- Remove the dough from the fridge and, using your hands, make small balls of dough. Place on baking tray about 2-3 cm apart apart. Bake for 7 minutes and then press chopped walnuts onto the top of the cookies.
- Bake for another 5-7 minutes, or until the cookies are dry but not firm to touch.
- Remove from oven and leave to cool completely.