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Chocolate-Walnut Thins

12

  • Prep Time45 mins
  • Total Time1 hr 20 mins
  • Makes40 Cookies
*PLUS Standing time: 120 minutes
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"
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