Walnut Chocolate Cookies

Hello all. Hope you guys are doing fine. As you all know, I haven’t updated my blog for a long time. There are many recipes lying unfinished in my draft folder. It’s been really really long since I opened the app to update my blog. Honestly speaking, I am so busy and preoccupied with other things these days, that I am just not finding time to add new recipes. But today when I made a batch of these walnut cookies, I felt that I need to post this recipe. It’s a quick recipe with just a few ingredients and it tastes amazing.

As I always mention in my post, you just need to understand the role of each ingredient in a recipe and then you really do not need to refer to any blog 🙂 Make sure that you measure every ingredient properly using a weighing scale (trust me, weighing scales are more accurate than measuring cups and spoons). I have used a 240 ml cup. This is a perfect way to make your kids eat walnuts 🙂 please do try this recipe and do not forget to share your feedback with me. You can write it in the comments section or mail me at pradeepa.nair0@gmail.com

Till then, take care and happy baking 🙂

Ingredients:

• Whole wheat flour 100 gm
• Milk powder 1 tbsp
• Cocoa powder 1 tbsp
• Salt a pinch
• Butter 56 gm (1/4 cup)
• Sugar 60 gm
• Vanilla/chocolate extract 1/2 tsp
• Walnuts 50-60 gm
• Milk 1 tbsp (if required)

Method:

• Sieve the whole wheat flour, milk powder, cocoa powder and salt.
• Cream the butter (kept at room temperature which still holds its shape) and sugar till it’s pale and fluffy. Add the extract and mix.
• Chop the walnuts into small bites. You may toast the walnuts for a few minutes in a pan or bake them in the oven at around 150-160 degree Celsius for around 8-10 minutes or till it becomes crisp.
• Add the dry ingredients into the butter-sugar mixture and combine gently. Do not knead the mixture.
• Fold in the chopped walnuts and mix.
• If the mixture appears too dry, add a tablespoon of milk
• Shape the dough into a log and wrap in a cling film. Roll and refrigerate over night or at least for a few hours.
• Once the dough is properly chilled, take it out, thaw for some time (till you are able to slice them) and cut them into 1/4 inch thick discs.
• Place them on a parchment paper lined baking tray leaving some gap between two adjacent cookies.
• Meanwhile preheat the oven at 160-170 degree Celsius for around ten minutes.
• Bake the cookies for 18-22 minutes or till it appears a bit firm to touch.
• Remove the tray from the oven and allow the cookies to rest in the tray for atleast 5-7 minutes.
• Now transfer the cookies onto a cooling rack and cool them completely.
• Store the cookies in an airtight container and enjoy with a cup of cold milk 🙂

Notes:

• Use all ingredients at room temperature.
• Ensure that the walnuts are fresh and of a good quality. Else it will taste bitter.
• Use a good quality cocoa powder, it makes a huge difference.
• You may add a pinch of baking powder for a lighter texture.
• It’s better to use khandsari sugar or unrefined cane sugar instead of refined white sugar.
• If you are using salted butter, please skip the salt in the recipe.
• Use a sharp knife to slice the cookies into pieces, else they will crumble.
• You may skip the milk powder and use an equal quantity of cornflour.