Advertisement
If it matters to Canadian women, it matters to us. Subscribe to Chatelaine

Chocolate-Walnut Thins

13

  • Prep Time45 min
  • Total Time1 h 20 min
  • Makes40 Cookies
*PLUS Standing time: 120 minutes
A paper tube filled with chocolate-walnut thins.
Chatelaine Triple Tested

These light-as-air cookies spread as they bake thanks to melted butter and cream in the batter. Then they're iced in chocolate, with sea salt finish.

Ingredients

  • 1/2 cup chopped walnuts

  • 1/2 cup large-flake oats

  • 1/4 cup all-purpose flour

  • 1/4 cup unsalted butter

  • 1/2 cup 35% cream

  • 1/2 cup granulated sugar

  • 125-g pkg good-quality dark chocolate, coarsely chopped

  • 1/2 tsp Maldon sea salt, optional

Instructions

  • PREHEAT oven to 325F. Line 2 baking sheets with parchment.

  • WHIRL nuts with oats and flour in a food processor until finely ground. (It should look like wet sand.) Set aside.

  • MELT butter with cream and sugar in a medium saucepan set over medium. Bring to a simmer, then whisk constantly for 1 min. Scrape butter mixture into food processor with ground nuts. Whirl until smooth, about 30 sec. Batter will be hot. Drop heaping teaspoonfuls of batter on prepared sheets, at least 2 in. apart. Cookies will spread as they bake.

  • BAKE in centre of oven, 1 sheet at a time, until edges and centre of cookies are dark golden, 13 to 15 min. Cool cookies on sheet for 2 min, then transfer to a wire rack to cool completely. Repeat with remaining batter.

  • MELT chocolate in a microwave-safe bowl on medium, stirring halfway through, until almost melted, about 1 min. Stir until completely melted. Let stand until cool, but still spreadable, 10 to 12 min. Drop 1/2 tsp of melted chocolate on the bottom of each cookie. Using a palette or butter knife, thinly spread chocolate right to the edges. Return to rack, chocolate-side up. Use the tip of a fork to make a wave pattern across the chocolate on all cookies. Then sprinkle with salt. Let stand until chocolate is firm, about 2 hours. Cookies will keep well, stored in between sheets of wax paper, in an airtight container at room temperature, up to 5 days or freeze up to a month.

Nutrition (per serving)

Calories 65, Protein 1g, Carbohydrates 6g, Fat 5g, Fibre 1g, Sodium 2mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"
Advertisement
Advertisement
Copy link

Subscribe to Chatelaine!

For 97 years, Chatelaine has been talking about all the issues—big and small—that matter to Canadian women. Subscribe now to get Chatelaine delivered right to your door!