Description

These irresistible walnut-studded cookies are soft, buttery, and dipped in silky milk chocolate, with an elegant dark chocolate drizzle and extra crunch from toasted walnuts. They melt in your mouth and make the perfect indulgent treat for gifting, holiday platters, or cozy moments with coffee or tea.

Ingredients

For the Cookie Dough
135 g butter, melted and cooled
8 g vanilla sugar
100 g granulated sugar
200 g walnuts, finely chopped
100 g milk chocolate, finely chopped
200 g all-purpose flour
3 g baking powder

For the Coating
300 g milk chocolate
20 ml sunflower oil

For the Garnish
Chopped walnuts
Melted dark chocolate, for drizzling

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Instructions

Melt the butter gently over low heat and allow it to cool completely before using.
Use a food processor to finely chop the walnuts and milk chocolate.
In a large bowl, mix the cooled butter with vanilla sugar and granulated sugar. Add the chopped walnuts, chocolate, flour, and baking powder. Knead the mixture into a smooth dough.
Roll dough into 14-gram portions and shape into balls. Place on a baking sheet lined with parchment paper.
Preheat the oven to 200°C (400°F). Bake the cookies for 10 to 12 minutes. Let them cool completely on a wire rack before moving to the next step.
In a double boiler, melt the milk chocolate with sunflower oil. Dip each cooled cookie halfway or fully into the chocolate and place them on parchment to set.
Drizzle with melted dark chocolate and sprinkle with additional chopped walnuts. Allow the cookies to rest until the chocolate has fully set.

Notes

Let the butter cool completely before mixing to prevent overly soft dough.
Toast walnuts in a dry pan for 2 to 3 minutes to intensify their flavor.
If dough feels too soft, chill it in the fridge for 15 to 20 minutes.
Store finished cookies in an airtight container in a cool place for up to one week.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: European