MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dark Chocolate Walnut Cookies
Categories: Cookies
Yield: 16 Servings

150 g Bar of dark baking chocolate
100 g Walnuts
100 g Golden caster sugar
50 g Dark muscovado sugar
150 g Salted butter; softened
225 g Plain flour
1/2 ts Baking powder
1 Egg

I bake these cookies regularly. They have a balanced deep flavour
that's not too sweet, and each cookie comes out thick like a hockey
puck - complementing a large coffee perfectly.

I prefer a lighter dark chocolate for this recipe, such as the co-op
brand (UK) 56% cocoa baking chocolate. Anything up to 70% works well.
Milk chocolate would be sickly in my opinion. If you don't have dark
muscovado and golden caster sugar any similar mix of white and dark
brown sugar will do.

Pre-heat the oven to 180°C (fan).

Bake walnuts for 5 minutes. You don't want them to be fully roasted as
they'll be baked a second time.

Turn off oven.

In a bowl, beat together the butter and sugar until paste-like, then
beat with the egg until combined.

Using a large knife, cut the bar of baking chocolate into sensible
chunks. I like the varied chunks and shavings this produces, and in
the UK, widely-available bars of baking chocolate tend to be better
quality than the chocolate chips.

Break the now cooled walnuts into pieces. I like to make irregular
quarters by twisting each in my hand.

Add the plain flour, baking powder, walnut pieces, and chocolate to
the bowl and gently stir until just combined. Do not over-work it. If
the walnuts capture some flour in their folds, don't worry, after
resting and baking I find it combines with the surrounding butter
just fine.

Spoon the mixture onto cling film or baking paper and roll into a
sausage shape around 30 cm long. Refridgerate for at least an hour or
two.

When ready to bake, preheat oven to 180°C (fan).

Cut the cookie dough into 16 little hockey pucks by slicing each
piece in half four times.

Place the cookies onto two baking sheets. The end pieces, if rounded,
should be placed rounded side down onto the sheet for a more regular
shape after baking. Bake for around 12 minutes, or until just browned
at the edges (In my oven the lower tray needs an additional minute).

Leave them on the trays to cool otherwise you'll get melted chocolate
everywhere.

Recipe by Caolan McMahon

Recipe FROM: <gemini://caolan.uk/kitchen/
2021-01-14_dark_chocolate_walnut_cookies.gmi>

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