225 g chocolate couverture 65%, cut into small pieces
30 g butter
2 eggs, medium
175 g granulated sugar
100 g milk chocolate couverture
50 g walnuts
35 g all-purpose flour
1/4 teaspoon(s) baking powder
1/4/ teaspoon(s) salt
To serve
80 g white chocolate couverture


1.Preheat the oven to 180* C (350* F) set to fan.
2.Chop the dark chocolate couverture into small pieces and transfer to a bowl.
3.Add the butter and cover the bowl with plastic wrap.
4.Heat in a microwave for 2 minutes at 800 watts.
5.When ready, remove the plastic wrap and stir the mixture with a spatula until completely incorporated. Set aside.
6.Beat the eggs and sugar in a mixer for 3-4 minutes using the whisk attachment, until light and fluffy.
7.Lower mixer’s speed and gradually add the melted chocolate. Beat for another minute until completely incorporated.
8.In a separate bowl, finely chop the milk chocolate couverture and add the walnuts.
9.Sift the flour, baking powder and salt into the bowl with the milk chocolate and mix thoroughly with a spoon.
10.Add the mixture to the mixer and gently fold with a spatula until completely incorporated.
11.Line 2 baking sheets with parchment paper.
12.Pick up heaping tablespoons of the mixture and place on the baking sheets. (1 tablespoon for each cookie. It should make 10-12 cookies.)
13.Make sure you leave enough space between the cookies since they will spread while baking. 6 to each baking sheet.
14.Bake each baking sheet separately, for 10 minutes.
15.When ready, remove from the oven and allow them to cool for 10 minutes.
16.Melt the white chocolate and let it cool a bit before drizzling over cookies.
17.Serve with milk!

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