Chocolate Walnut Cookies

Xavier Baldwin
very easy
5 1
45 mins
45 mins


Servings: 20
  • 200 g Flour
  • 1/2 TEASPOON Baking Powder
  • 50 g Cocoa powder
  • 200 g Butter
  • 125 g Sugar
  • 125 g demerara sugar
  • 1 egg (size M)
  • 150 g Dark chocolate
  • 20 Walnut kernels
  • 7-10 Tbsp Raspberries
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Disposable piping bag


  1. 1

    Mix flour, baking powder and cocoa in a bowl. Cream butter, sugar and brown sugar. Stir in egg. Add flour mixture and stir in as well. Chop 100 g chocolate and stir into the dough.

  2. 2

    Spread the dough on a piece of foil to form a flat plate. Wrap in foil and chill for about 30 minutes.

  3. 3

    Divide the dough into about 20 portions and form them into balls. Press each ball into a flat taler, place the taler on 2 baking trays lined with baking paper. Place a nut in the middle of each taler.

  4. 4

    Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 12 minutes one after the other. Allow to rest briefly on the tray, then carefully place on a cake rack and allow to cool.

  5. 5

    In the meantime, chop the remaining chocolate and melt it over a hot water bath. Pour into a piping bag with a fine perforated nozzle. Spray fine strips onto the cookies. Let the chocolate dry. Arrange the cookies on a plate and decorate with raspberries if desired.

Nutrition Facts

240 kcal
24 g
14 g
3 g