PROVENCAL WALNUT CHOCOLATE COOKIES

These walnut cookies are the ultimate treats to go along a warm drink during the coldest months. Walnuts are now in season, they are packed with flavours and add a wonderful crunch to the cookies. Bon appetit! 

Notes:

  • Dairy free: if using vegan butter, please use vegan butter substitute not vegan margarine. 

  • No soft light brown sugar? Try with muscovado sugar instead. 

  • No walnuts? Use pecan nuts or pumpkin seeds instead. 

  • No orange blossom water? Try with vanilla extract instead. 

Ingredients (makes 15):

  • 80 unsalted butter/vegan butter, soft

  • 90 g caster sugar

  • 70 g soft light brown sugar

  • 1 large egg

  • 1 teaspoon orange blossom water

  • 125 g plain flour

  • 50 g fine dark cocoa powder

  • 1 tsp baking powder

  • A pinch of sea salt

  • 130 g chocolate chips

  • 40 g walnuts, broken

  • 15 walnut halves, for topping

Method:

Preheat the oven to 180C/160 fan/4 gas mark. Line 2 baking trays with baking paper and set aside.

In a large mixing bowl and using an electric whisk, beat together the butter and sugars for 3 minutes, until whiter and fluffy. Add the egg and orange blossom water and beat to combine.

In another mixing bowl, mix together the dry ingredients; the flour, cocoa powder, baking powder and sea salt. Gradually add to the creamed butter mixture.

With a spatula, fold in the chocolate chips and broken walnuts. The mixture will be thick and firm.

Use a tablespoon to measure the cookies and place on the lined baking trays, leaving about 4 cm space between them. Don’t flatten them. Add a walnut halve on top of each cookie. 

Bake for 12 minutes. They will still feel pretty soft but will firm up as they cool. Leave on the tray to cool for 10-15 minutes and enjoy!

Camille Aubertwalnuts, cookies, chocolateComment