Ingredients
Method
- Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
- Toast the crushed walnuts in a dry pan over medium heat for 4 to 5 minutes until fragrant, then set aside to cool.
- In a large bowl, work the softened butter with the sugar, vanilla sugar and salt until the mixture is pale and creamy.
- Add the eggs gradually, mixing until the dough is smooth and well combined.
- Add the flour and baking powder in two or three additions, mixing just until no dry flour remains.
- Fold in the toasted walnuts, then the pumpkin seeds, then the chopped chocolate, until evenly distributed.
- Shape the dough into 22 equal balls, place them well apart on the lined sheets and flatten each one gently.
- Bake for 15 to 20 minutes until the edges are golden brown and the centers still look slightly pale.
- Leave the cookies on the tray for 5 minutes to firm up, then transfer to a rack to cool completely.
Notes
Toast the walnuts first. Five minutes in a dry pan makes a bigger difference to the flavor than anything else in this recipe.
Use a chopped chocolate bar, not chips. Chips contain stabilizers that stop them melting into the dough.
These cookies are designed to spread. Leave at least two inches between each ball or they will merge.
If your dough feels very soft, chill it for 20 minutes before shaping for slightly more control over the shape.
Bake one test cookie first to check the timing for your oven.
Use a chopped chocolate bar, not chips. Chips contain stabilizers that stop them melting into the dough.
These cookies are designed to spread. Leave at least two inches between each ball or they will merge.
If your dough feels very soft, chill it for 20 minutes before shaping for slightly more control over the shape.
Bake one test cookie first to check the timing for your oven.