Chocolate and walnut cookies (chocolate crinkles)

Name: Chocolate and walnut cookies (chocolate crinkles) - Atena H.
Ingredients: For the dough: 225 g cooking chocolate 225 g flour 60 g butter 100 g sugar 2 eggs 100 g roasted and ground walnuts 1 teaspoon heaping of baking powder 1 pinch of salt For dusting: granulated sugar pow

Dessert - Chocolate and walnut cookies (chocolate crinkles) by Atena H. - Recipia

Chocolate and walnut cookies (also known as chocolate crinkles) are among the most requested in our family, especially in winter. I make them almost every Christmas. I love their texture, crispy on the outside and soft in the middle, and the combination of walnuts or hazelnuts with chocolate is just to my taste. I usually choose to make smaller balls because they spread quite a bit while baking and I find them easier to handle. Quick Info Total time: about 5-6 hours (including chilling) Preparation time: 20-30 minutes (plus cooling and shaping) Baking time: 10 minutes on the tray Servings: 2-3 trays, depending on the size of the balls Difficulty: easy to medium Recipe type: cookies, holiday dessert, suitable for Christmas Ingredients For the dough: 225 g dark chocolate 225 g flour 60 g butter 100 g sugar 2 eggs 100 g roasted and ground walnuts 1 teaspoon baking powder 1 pinch of salt For rolling: granulated sugar powdered sugar Preparation method 1. Beat the eggs with the sugar until you get a frothy mixture. Don’t rush, the sugar needs to dissolve somewhat. 2. Break the chocolate and melt it together with the butter. I use the microwave (1-2 short bursts, stirring in between), but it can also be done in a double boiler. Let the mixture cool slightly. 3. Pour the chocolate and butter mixture over the beaten eggs, stirring continuously. Everything should be homogeneous, and the egg should not coagulate. 4. Gradually incorporate the flour mixed with baking powder, ground walnuts, and salt. Mix well until you have a homogeneous dough that is quite soft at first. 5. Cover the bowl and refrigerate for at least 4-5 hours. The dough needs to become firm; otherwise, you won’t be able to shape the balls. 6. Remove the chilled dough and form small to medium-sized balls (about the size of a small walnut), as they will grow and flatten while baking. 7. Roll each ball first in granulated sugar and then in powdered sugar to ensure they are well coated. 8. Place them on a baking sheet lined with parchment paper, leaving space between them. 9. Bake in a preheated oven at medium heat (about 180°C) for a maximum of 10 minutes on the tray. Don’t leave them longer, even if they seem soft – they will harden a bit after cooling. 10. Let them cool on the tray, then you can transfer them to a platter. Why I make this recipe often I love that they are made from simple ingredients, are quick to shape, and keep very well in an airtight container for up to two weeks. The walnuts added to the dough make them more filling and give them a distinct flavor. They are suitable for any holiday table or for a gift package. Tips and variations Tips - Don’t skip the chilling time of the dough; it’s essential for the correct texture. - You can lightly roast the walnuts before grinding them for a more intense flavor. - If you don’t have parchment paper, you can grease the tray, but they are easier to remove with paper. - Don’t bake them too long, even if they initially seem fragile. Substitutions - Walnuts can be replaced with ground hazelnuts if you prefer them or want a different flavor. - The dark chocolate can be substituted with regular dark chocolate, but it should have at least 50% cocoa. Variations - You can mix walnuts with hazelnuts for a mixed flavor. - If you don’t want any nuts at all, you can make them just with chocolate; they’ll turn out just as well, but the texture will be slightly different. - If you want, you can add a teaspoon of vanilla extract to the dough, but it’s not essential. Serving ideas - They go very well with tea or coffee. - For the holidays, you can put them in small gift bags. Frequently asked questions 1. Why does the dough need to chill for so long? Because the dough is soft immediately after mixing and cannot be shaped. Chilling makes it firm and easy to roll into balls. 2. Can the baked cookies be frozen? I do not recommend it, as the texture changes upon thawing and they are no longer as tender. 3. If I don’t have dark chocolate, can I use another type? Yes, any dark chocolate with over 50% cocoa can be used. 4. Can they be made without nuts or hazelnuts? Yes, but the final texture will be slightly finer, without that crunchy note from the nuts. 5. Do the cookies turn out just as good if I make them larger? You can make them larger, but they will spread more and may not bake evenly. I recommend keeping them small. Nutritional values (estimated for 1 cookie, if you make about 30 pieces) Calories: approximately 90 kcal Protein: 1.4 g Carbohydrates: 10 g Fats: 5 g These are approximate calculations; the exact value depends on the size of each cookie and the chocolate used. Storage and reheating They store very well in airtight containers at room temperature for at least 1-2 weeks. There is no need to reheat them; they are consumed cold. If they have hardened too much, they can be left for an hour with the lid slightly ajar, but usually, they remain tender.

Chocolate and walnut cookies (chocolate crinkles)

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