Dark chocolate & walnut cookies

Instagram discovery number two (see previous post) has been these dangerously addictive cookies, from Ravneet Gill’s new book The Pastry Chef’s Guide, which is now top of my wish-list. She shared this recipe on Instagram live (where she is @ravneeteats) and, aside from enabling you to make these fabulous cookies, the videos show that she will surely have a TV series soon, being  as charismatic as she is talented. I have now signed up for the online pastry school that has just been launched by PUFF the bakery, run by Ravneet with fellow pastry chef Nicola Lamb, who ran very successful  pop-ups before lockdown. So expect more pastry and desserts on the blog – and that I will be two sizes bigger by the time you next see me!

These quantities make about 6 cookies and they are pretty rich so probably not wise to make a larger batch unless you are locked down with the whole family, as they are totally irresistible. However, should you be lucky enough to be with a crowd then its easy to double or triple the quantities. Apparently, this recipe also works with vegan margarine and a flax egg, though I haven’t tested this. I have taken the liberty of dialling down the quantity of sugar a bit, using soft light brown rather than caster sugar, and adding some ground almonds. You can use chopped chocolate instead of the nuts, but in my view that would be too much of a good thing – you need the crunch of the nuts to set off their glorious brownie-like squidginess.

IMG_6285The cookies are very straightforward to make, taking less than 30 minutes of your time (with an hour rest in the middle). So if you need a treat for tea – and who doesn’t at the moment – I heartily recommend them.

  • 110g dark chocolate
  • 15g butter
  • 1 egg
  • 60g soft light brown (or caster) sugar
  • 12g cornflour
  • 1 tbsp ground almonds (optional)
  • 3g (1 tsp) cocoa powder
  • 1g (1/3 tsp) baking powder
  • 35g chopped walnuts (or roasted hazelnuts)
  • pinch of Maldon salt

Bring a small pan of water to a simmer. Break the chocolate into a heatproof bowl, add the butter and set over the simmering water to melt, ensuring that the bowl doesn’t touch the water. You could also melt the chocolate and butter in a microwave, but I never do this, so can’t give advice on it. Once the chocolate is nearly melted, which shouldn’t take more than a few minutes, stir to amalgamate and put on one side.

Break the egg into a mixing bowl and beat with a whisk. Then add the sugar half at a time, whisking to incorporate after each addition. Combine the cornflour, baking powder and cocoa powder, sieving if they are lumpy. Stir in the ground almonds if you’re using.

By now the chocolate and butter should have cooled a little. Whisk them into the eggs and sugar, then whisk in the dry ingredients, at which point the batter will become quite a bit stiffer. Finally, stir in the chopped nuts (don’t worry, I haven’t forgotten about the salt – that comes later). Tip the mixture into a container which will hold it in a shallow layer so it will cool down quickly and put it to rest in the fridge for an hour. I used quite a large mixing bowl, so I just spread the mixture out in that and popped it in the fridge. You can leave it in the fridge overnight (but no longer than 24 hours or you will inactivate the baking powder).

Pre-heat the oven to 160°C fan/180°C and line a baking tray with a silicone liner or piece of baking paper. Take the mixture out of the fridge and using a teaspoon, an ice cream scoop or your hands (best to use a disposable glove unless you want to end up with a lot of cookie dough on your hands; on second thoughts…) scoop out balls of the mixture, weighing them to ensure that your cookies are evenly sized. Ravneet used 50g per cookie but I made mine with 35g in the vain hope that I would eat a smaller portion. Roll each scoop into a ball then flatten it slightly and put it on the baking sheet. Pop the shaped cookies back in the fridge while the oven finishes heating.

Once the oven is up to temperature put in the cookies, which should be quite firm by now, and bake them for 8-9 minutes. At this point they should have risen and spread a little, the outside will look dry and crackled, but they will still be soft if you touch them. Take them out of the oven and crumble a little Maldon salt over each one. Leave them on the baking tray until they have firmed up, which will take at least 5 minutes. They will keep in a tin for a few days.

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