Chocolate Chunk & Walnut Fudge Cookies
Deliciously decadent cookies not for the faint-hearted, these are incredibly versatile too – try pecans, hazelnuts (toasted and peeled) or macadamias instead of the walnuts, or replace the 150 g (5½ oz) of dark chocolate chunks with milk or white chocolate, or even a mixture of all three!
Ingredients 7
450 g dark chocolate, coarsely chopped, good-quality
125 g butter, at room temperature, cubed
110 g brown sugar, firmly packed
2 eggs, at room temperature
225 g plain flour (all-purpose flour)
1⁄2 tsp baking powder
90 g walnuts, coarsely chopped, toasted
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Method 8
Put 300 g (10½ oz/2 cups) of the dark chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Use a metal spoon to stir over low heat until the chocolate is melted and smooth. Remove from the heat and set aside, stirring occasionally, for 20 minutes or until cooled to room temperature.
Use an electric mixer to beat the and in a medium bowl, scraping down the side of the bowl when necessary, until just combined.
Add the one at a time, beating well after each addition until well combined. Add the cooled chocolate and beat until combined.
Sift the and together over the cookie mixture. Add the remaining 150 g (5½ oz/1 cup) coarsely chopped dark chocolate and the . Use a wooden spoon to stir until evenly combined.
Cover the bowl with plastic wrap and place in the fridge for 1 hour or until the mixture is firm enough to roll into balls.
Preheat the oven to 180°C (350°F) or 160°C (315°F) fan-forced. Line a large baking tray with baking paper.
Roll heaped tablespoonfuls of the mixture into balls and place 5 cm (2 in) apart on the tray for the first batch. Return any remaining dough to the fridge. Use your hands to flatten the balls slightly, to about 4 cm (1½ in) in diameter. Bake in the preheated oven for 10–12 minutes or until the cookies are still slightly soft to touch.
Remove the cookies from the oven and leave to cool completely on the tray. Repeat with the remaining dough in two more batches.
BakeClub's tips
Keep these cookies in an airtight container in a cool place (but not the fridge) for up to 2 weeks.
