Chocolate bomb cookies with nutella, walnuts and dark chocolate
Are these very different from my last cookie post? Yes, apparently. These are very, very chocolatey. Double chocolatey. Big on the cocoa. Taken to the extreme with brown butter for extra toffee-nutty goodness, and tempered with walnuts. Made slightly less guilt-inducing with wholemeal/wheat/grain (honestly can we just decide on ONE name?!) flour, and 3/4 the original amount of sugar (in fact I think you could get away with further decreases to be honest). A very Easter appropriate treat I like to think.
Also excellent for sneaking away to bed when you’re recovering from a nasty cold.
Chocolate bomb cookies
makes well over 40 medium size cookies (you can freeze the dough though).
Thanks to Tracey’s culinary adventures for the original recipe! Below is the reduced-sugar version. They’re still rather sweet though.
- 130g unsalted butter
- 1/2c light brown sugar
- 1/4c white sugar
- 160g, or 1/2c nutella
- 1 egg
- 1c plain white flour
- 1/2c wholemeal flour
- 3/4 tsp baking soda
- pinch salt
- about 100-120g chocolate, chopped finely*