Crumbly Walnut Cookies with Chocolate
Prep Time
Porties
Serveert
Niveau
Easy
Get ready to meet your new favorite cookie: crunchy walnut-chocolate bites wrapped in a silky, chocolatey shell! These little treats are the perfect combo of nutty goodness and smooth milk chocolate, with a hint of dark chocolate drizzle to make them extra fancy.
Picture this: a buttery, crumbly cookie filled with finely chopped walnuts and bits of milk chocolate, all dipped in a glossy milk chocolate coating and topped with a sprinkle of crunchy walnuts. They look impressive, taste amazing, and—fair warning—they’ll be gone before you know it!
Ingrediënten
Lightly toast the walnuts in a dry skillet before chopping for extra flavor.
Make sure the melted butter cools down properly. If the butter is still warm, the cookie dough may become too soft, affecting the cookie texture.
If the cookie dough feels soft after kneading, refrigerate it for 15-20 minutes before shaping into balls. This helps prevent excessive spreading during baking.
Store the cookies in an airtight container in a cool place. They will stay fresh for a few days.
Get ready to meet your new favorite cookie: crunchy walnut-chocolate bites wrapped in a silky, chocolatey shell! These little treats are the perfect combo of nutty goodness and smooth milk chocolate, with a hint of dark chocolate drizzle to make them extra fancy.
Picture this: a buttery, crumbly cookie filled with finely chopped walnuts and bits of milk chocolate, all dipped in a glossy milk chocolate coating and topped with a sprinkle of crunchy walnuts. They look impressive, taste amazing, and—fair warning—they’ll be gone before you know it!
Stappenplan
1 Melt the butter in a saucepan over low heat. Let it cool. |
2 Finely chop the walnuts in a food processor. |
3 Finely chop the milk chocolate (100 grams) in a food processor. |
4 In a bowl, mix the cooled butter, vanilla sugar, and granulated sugar. Add the chopped walnuts, milk chocolate, flour, and baking powder. Knead until smooth. |
5 Take 14 grams of the cookie dough and shape it into a ball. Place the balls on a baking sheet lined with parchment paper. |
6 Preheat the oven to 200 °C (400 °F). Bake the walnut cookies for 10-12 minutes. Remove from the oven and let them cool completely to firm up. |
7 Melt the milk chocolate (300 grams) with the sunflower oil (20 ml) using a double boiler. |
8 Dip the cooled walnut cookies one by one into the melted milk chocolate and place them on a sheet of parchment paper. |
9 Melt the dark chocolate using a double boiler and transfer it to a piping bag. Drizzle thin lines of dark chocolate over the cookies and sprinkle with chopped walnuts. Let the chocolate harden completely. |
