Ingredients

The following ingredients have 7 Servings
  • 1 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder, regular or extra dark
  • 1/4 cup confectioner's sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 Tbsp vanilla extract
  • 1 cup toasted walnuts, rough chopped Note: if you want to see the pretty walnut shapes in the sliced cookies don't chop your walnuts too finely.

Instruction

  • Whisk the flour, cocoa powder, sugar, and salt together in the bowl of a stand mixer until combined.
  • Add the butter and vanilla and mix on low until the dough comes together.
  • Fold in the walnuts and turn the dough onto a surface. Form the soft dough into a rough log, about 10 inches long.
  • Roll up in plastic wrap, smoothing the log through the plastic with your hands. Twist the ends secureley. I like to roll the log in a thick towel to help it keep its round shape as it chills.
  • Refrigerate for 2-3 hours (or overnight.) Freeze for 1 hour or until quite firm, if you're in a hurry.
  • Preheat oven to 325F
  • Unwrap the cold dough and slice into slices, about 1/3 inch thick.
  • Place on a silpat or parchment lined baking sheet and bake for about 10 to 12 minutes. Just until set.
  • Cool for a few minutes on the tray, then transfer to a cooling rack. They are delicate, especially when warm.