I always like a good cookie - who doesn't? I seem to constantly try new recipes, and rarely re-bake old ones, but this recipe is an eternal favorite of Ann-Louise who blogs at Lilla Matdériven. I didn't stick completely to the recipe, but close enough. And I finished them with a little sprinkle of flaky sea salt - so delicious in contrast with the sweet chocolate and slightly bitter walnuts.
These freeze well, but as usual, I prefer to freeze the unbaked cookie dough in scoops - when I want freshly baked cookies, I can simply remove as many cookie dough balls as I want, and bake them. This recipe is pretty large, so you'll have a LOT of cookies.
Chocolate Walnut Cookies
makes about 60-70 cookies
220 g unsalted butter, at room temperature
200 g light muscovado sugar (much more flavor than regular brown sugar)
200 g sugar
2 eggs, at room temperature
1 tsp vanilla extract
300 g flour
260 g spelt flakes (or rolled oats)
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
300 g dark chocolate, chopped
220 g walnuts, lightly toasted if you'd like
flaky sea salt
Start by chopping the nuts in a food processor. They should turn to flour, but they should be fairly finely chopped. Set aside. Mix the spelt flakes, or the oats, in the food processor until they're a coarse powder.
Beat the butter with both types of sugar until pale and fluffy. Add the eggs and vanilla, and mix well. Then add the flour, the spelt, salt, baking soda and the baking powder. Mix lightly, until it just comes together. Finally stir in walnuts and chocolate.
Scoop out walnut-sized balls, and place on a baking sheet. I could fit about 12 per sheet, they will run out a little. Sprinkle with a little salt. Bake for about 8 minutes on 200°C, and let them cool down on the sheet before you try to move them to a plate.
Recipe in Swedish: