When I made brown sugar walnut biscuits, Will announced that they were the best biscuits he’d ever had. Ever since, whenever I ask him what sort of cookies I should re-stock the jar with, they are his answer. He still can’t quite catch on that I can’t make the same thing every week or I’ll have nothing to write about!
I did give in and make him another batch a few weeks later, which promptly disappeared but since then there has been a noticeable cookie absence. I know, what a disgrace.
As if the cookie gods were appalled by my remissness and needed to get be back in the dough-rolling business, this month’s Sweet Adventures Blog Hop theme was announced… Cookie Monster. Meant to be. I must congratulate Sophie from The Sticky and Sweet for choosing such a great theme.
Seeing as I refuse to recreate the favourite cookie again, I thought I’d try a variation. Something that was different enough to be a new recipe but still held a few of the best bits of the original, i.e. the brown sugar and walnuts which seem to be such an amazing combination. Double chocolate walnut biscuits were born.
These little morsels of chocolaty goodness are crunchy around the sides but have an almost cake-like texture on the inside. This was my aim, I love a two-texture cookie and the choc-chunks and walnuts added a little extra crunch and excitement. A touch of ginger gave a nice little flavour boost.
I must say, I won’t be disappointed if I have to make these again. Enjoy!
- 200g (7oz) butter
- ½ tsp vanilla extract (I used vanilla bean paste)
- 1 cup firmly packed brown sugar
- 1 egg
- 1¾ cup plain (all purpose) flour
- 1 tbsp cocoa
- ½ tsp bicarbonate of soda
- 1 tsp ginger powder
- ½ cup coarsely chopped, toasted walnuts
- ½ cup chopped dark chocolate
- Pre-heat the oven to 170C (370F) fan-forced and line two baking trays with baking paper.
- In the bowl of an electric mixer, beat the butter, vanilla, sugar and egg together until smooth and creamy.
- Sift in the flour, cocoa, soda and ginger and beat them through until just combined then add the chocolate and walnuts and stir until incorporated.
- Using a level tablespoon of dough at a time, roll the dough into balls and place on the lined trays leaving at least 3 cm between each one.
- Bake biscuits for 12 minutes and then leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container when cool.
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