Chocolate Walnut Cookies Recipe by Ricardo
Chocolate Walnut Cookies Cooking Instructions 1 hour plus chilling time 1 Melt chocolate and butter in microwave or double boiler. Mix. 2 In large mixing bowl, beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend. 3 Sift in flour and baking powder. Scrape sides then mix in walnuts. 4 Cover bowl and chill until firm enough to scoop, at least 30 minutes or overnight. 5 Preheat oven to 350°F. Line baking sheets with parchment. Scoop or drop heaping spoonfuls onto lined baking sheet, allowing 2 inches between cookies. 6 Bake for 12 minutes or until puffed and crinkled on top but soft in center. Cool on racks 3-5 minutes or until cookies easily release from parchment. Store in airtight container. They taste better refrigerated. 1 Melt chocolate and butter in microwave or double boiler. Mix. 1 Melt chocolate and butter in microwave or double boiler. Mix. 2 In large mixing bowl, beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend. 2 In large mixing bowl, beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend. 3 Sift in flour and baking powder. Scrape sides then mix in walnuts. 3 Sift in flour and baking powder. Scrape sides then mix in walnuts. 4 Cover bowl and chill until firm enough to scoop, at least 30 minutes or overnight. 4 Cover bowl and chill until firm enough to scoop, at least 30 minutes or overnight. 5 Preheat oven to 350°F. Line baking sheets with parchment. Scoop or drop heaping spoonfuls onto lined baking sheet, allowing 2 inches between cookies. 5 Preheat oven to 350°F. Line baking sheets with parchment. Scoop or drop heaping spoonfuls onto lined baking sheet, allowing 2 inches between cookies. 6 Bake for 12 minutes or until puffed and crinkled on top but soft in center. Cool on racks 3-5 minutes or until cookies easily release from parchment. Store in airtight container. They taste better refrigerated. 6 Bake for 12 minutes or until puffed and crinkled on top but soft in center. Cool on racks 3-5 minutes or until cookies easily release from parchment. Store in airtight container. They taste better refrigerated. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Zucchini Bread Cream Cheese Poundcake Quick Ham Salad California Farm Jasmine Rice Vinegar From Scratch Zucchini Bread Cream Cheese Poundcake Quick Ham Salad California Farm Jasmine Rice Vinegar From Scratch Quick Rasedar Arbi Curry (in pressure cooker) Heathy Beetroot, Moong sprouts & Sweet Potato 🍠 Cutlets Mix vegetable spaghetti Tomato Rice for Kids Tofu (Masala Bhurji) Egg Potato Masala Curry Rosemary Sunflower oil Focaccia Steak & onion 🧅 pie's. Airfyer Banana Flower Cofta Curry Gochujang Butter Quick Rasedar Arbi Curry (in pressure cooker) Heathy Beetroot, Moong sprouts & Sweet Potato 🍠 Cutlets Mix vegetable spaghetti Tomato Rice for Kids Tofu (Masala Bhurji) Egg Potato Masala Curry Rosemary Sunflower oil Focaccia Steak & onion 🧅 pie's. Airfyer Banana Flower Cofta Curry Gochujang Butter