Ingredients
Method
- 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.
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.