Double Chocolate Walnut Chunks
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Double Chocolate Walnut ChunksVisit www.canadianliving.com for full recipe details.3 user reviews.
Double Chocolate Walnut Chunks
Photography by Jodi Pudge
- Preparation time: 10 minutes
- Total time : 15 minutes
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 107107 cal |
| pro | 2 g2g pro |
| total fat | 7 g7g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 11 g11g carb |
| fibre | 1 g1g fibre |
| chol | 14 mg14mg chol |
| sodium | 31 mg31mg sodium |
| potassium | 50 mg50mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 22 vit A |
| folate | 33 folate |
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.
Ingredients
- 1 cup chopped walnuts 1 cup chopped walnuts
- 6 oz bittersweet chocolate , chopped6 oz bittersweet chocolate, chopped
- 1/4 cup unsalted butter , cut in pieces1/4 cup unsalted butter, cut in pieces
- 1/3 cup all-purpose flour 1/3 cup all-purpose flour
- 1/4 cup cocoa powder , sifted1/4 cup cocoa powder, sifted
- 1/2 tsp baking powder 1/2 tsp baking powder
- 1/4 tsp salt 1/4 tsp salt
- 2 eggs 2 eggs
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1 tsp vanilla 1 tsp vanilla
- 3/4 cup sweetened shredded coconut 3/4 cup sweetened shredded coconut
- 3 oz milk chocolate , chopped3 oz milk chocolate, chopped
Preparation
On baking sheet, toast walnuts in 350°F (180°C) oven until fragrant, about 5 minutes. Set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with butter, stirring occasionally. Let cool slightly.
In small bowl, whisk together flour, cocoa, baking powder and salt.
In large bowl, beat eggs with sugar until pale, about 2 minutes. Stir in vanilla and melted chocolate mixture. Stir in flour mixture. Stir in walnuts, coconut and milk chocolate.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased baking sheets.
Bake in 350°F (180°C) oven until no longer shiny and tops begin to crack, about 10 minutes. Let cool on pans on racks for 2 minutes; if desired, flatten slightly with spatula. Transfer to racks and let cool completely.
In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate with butter, stirring occasionally. Let cool slightly.
In small bowl, whisk together flour, cocoa, baking powder and salt.
In large bowl, beat eggs with sugar until pale, about 2 minutes. Stir in vanilla and melted chocolate mixture. Stir in flour mixture. Stir in walnuts, coconut and milk chocolate.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto parchment paper–lined or greased baking sheets.
Bake in 350°F (180°C) oven until no longer shiny and tops begin to crack, about 10 minutes. Let cool on pans on racks for 2 minutes; if desired, flatten slightly with spatula. Transfer to racks and let cool completely.
Source : Canadian Living Holiday Cookbook: Fall 2010
