|4 oz (125 g) semisweet chocolate, coarsely chopped
||divide into logs
||bake 50 minutes at 300°F
||bake 25 minutes
||flip, bake 25 minutes
|1 c granulated sugar
|1¾ c all-purpose flour
|⅓ c unsweetened cocoa powder
|1 t baking soda
|¼ t salt
|1 t vanilla extract
|2½ c (10 oz/315 g) coarsely chopped walnuts
- Preheat an oven to 300°F. Line a large baking sheet with
parchment paper or waxed paper.
- In a food processor fitted with a metal blade, combine the
chocolate and sugar and grind until the chocolate is very fine. Set
- In a bowl, sift together the flour, cocoa powder, baking soda, and
salt. Set aside.
- In the bowl of a heavy-duty mixer, combine the eggs and
vanilla. Beat at medium speed to blend.
- Reduce the speed to low, add the chocolate and flour mixtures and
mix until a stiff dough forms, adding the walnuts when about half
- Transfer the dough to a floured surface and gather it
togehter. Divide in half. Form each half into a log 12 inches long.
- Carefully transfer the logs to the prepared baking sheet, spacing
them evenly. Pat to even up the shapes. Bake until almost firm to the
touch, about 50 minutes.
- Let cool for 10 minutes.
- Leave the oven set at 300°F.
- Using a spatula, transfer the logs to a work surface. Using a
serrated knife, cut on the diagonal into slices ½-¾ inch
- Return the slices cut-side down to the baking sheet. Bake for 25
- Turn the slices over and bake until crisp and dry, about 25
- Transfer the cookies to wire racks to cool. Store in an airtight
container at room temperature for up to 1 month
Makes about 2½ dozen
These flavourful, sophisticated, nut-studded cookies are even
better dipped in chocolate coating.
Shamelessly stolen from the Williams-Sonoma
Gifts from the Kitchen, recipes by Kristine Kidd