My friend Alba, who had already gifted me the delicious lemon cake recipe, suggested this little walnut cookie recipe today, and I couldn’t resist trying it out immediately.
The result is rustic, simple, and truly tasty cookies. The preparation is quick, and as often happens, I added an egg to the dough… I wonder if Alba will approve of this little tweak! 😊
This recipe makes about twenty cookies, perfect for breakfast or a quick snack, perhaps accompanied by a cup of tea or milk.
If you love making homemade cookies and sweets, I also have a collection of cookie recipes for you to try, ideal for any time of the day.
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I also have a free WhatsApp channel with a sweet and a savory recipe each day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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Storage
Once completely cool, store the walnut and chocolate cookies in a tin box or an airtight container, at room temperature.
They remain fresh for 4-5 days.
For longer storage, you can freeze the raw dough, already portioned, and bake it directly from frozen, slightly increasing the baking time.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 7 oz walnuts (whole and chopped)
- 1.6 cups flour
- 1.75 oz chocolate chips
- 1/2 cup sugar
- 1/2 cup butter (soft)
- 1 egg
Tools
- Baking Pans
- Parchment Paper
Steps
Place the soft butter, sifted flour, and sugar in a large bowl, then mix well until you obtain a homogeneous mixture.
Add half of the chopped walnuts, the chocolate chips, and the egg, then mix everything again.Take small amounts of dough and form balls about the size of a walnut.
As you form the cookies, place them on a baking sheet lined with parchment paper.Place half a walnut kernel on top of each cookie, then bake in a preheated static oven at 350°F for about 15 minutes, adjusting the time based on your oven.
Once cooled, dust with powdered sugar and serve. They are simple, tasty, quick, and I recommend them!
Enjoy! Annalisa
