Walnut and Chocolate Chewies


Just on time for Christmas here’s one more receipe for your holiday baking.

If you live in the US or UK and have Santa coming around to drop the presents off in the morning you’ll have to leave him a little treat. And though in the UK it tends to be mince pies, I recommend leaving some of these tasty Walnut and Chocolate Chewies out instead.

I initially found these kind of cookies in Whole Foods in New York and have been looking for a receipe for them ever since and this one is the one that is most like them although I think that Whole Foods ones are a little sweeter and may have some actual chocolate chips in them as well. I shall try to add those to the next batch…

Wishing you all a Merry Christmas and a Happy New Year!

For about 12 cookies you’ll need:

  • 2 3⁄4cups walnut halves
  • 3 cups icing sugar
  • 1⁄2 cup unsweetened dutch cocoa, plus
  • 3 tablespoons unsweetened dutch cocoa
  • 1⁄2 tsp salt
  • 4 large egg whites, at room temperature
  • 1 tbsp pure vanilla extract

Preheat oven to 175 degrees Celsius. Spread the walnut halves onto a large-rimmed baking sheet and lightly roast them the oven for about 9 minutes, until they are golden. Let them cool slightly, then transfer the walnuts halves to a chopping board and coarsely chop them.

Lower the oven temperature to 160 degrees Celsius and line two baking sheets with baking paper.

In a large bowl, combine the icing sugar with the cocoa powder and salt, then add the chopped walnuts. Whisk in the egg whites, one after another, and vanilla extract and beat just until the batter is moistened (don’t overdo it or it will stiffen).

Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked. If you bake the trays at the same time, shift them from front to back and top to bottom halfway through to ensure even baking! 

Slide the parchment paper with the cookies on onto 2 wire racks and let the cookies cool completely before storing them in an airtight container for up to 5 days.

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