Chocolate & Walnut Cookies

Regular price £22.00

Only 20 items in stock!

Satisfy your chocolate craving by baking our decadent Chocolate and Walnut cookies at home using some of the finest chocolate around - including Valrhona Caranoa 55 Dark Chocolate, which has a half-salted caramel expertly blended into the chocolate itself. It's chocolate cookie perfection. 

This kit makes 15 cookies. 

  • BigBox = all ingredients provided
  • SmallBox = dry and ambient ingredients only.

Difficulty Level: Easy

W H A T ' S   I N   T H E   B O X ?

 Perfectly Weighed Ingredients (allergens in bold, full information here)

  • French T55 Patisserie Wheat Flour OR GF-flour blend of Ground Almonds (nuts), Buckwheat Flour, Rice Flour, Cornflour and Chestnut Flour
  • Valrhona Dark Chocolate CARANOA 55% (milk, soya)
  • Callebaut White Chocolate (milk, soya)
  • Walnuts (nuts)
  • Callebaut Cocoa Powder
  • 82% Fat French Butter (milk)**
  • Cacklebean Free-Range Egg**
  • Tate & Lyle Caster and Light Brown Sugars
  • Bicarbonate of Soda
  • Maldon Sea Salt

**ingredients above not included in SmallBox size.

Handy Baking Equipment

  • Baking Parchment

D O   I   N E E D   A N Y T H I N G   E L S E ?

You will also need a mixing bowl, wooden spoon or spatula, balloon whisk (optional), baking tray and oven.

You can use a stand/electric mixer if you wish too, but it is not necessary. 

**For SmallBox, you will need to add one egg and 130g unsalted butter**

H O W   L O N G   W I L L   I T   T A K E ?

Preparation 20 mins + Baking 10 mins = Total: 30 mins

(Baking time is 15 mins for gluten-free version)


Bake-a-long at home with our Chocolate and Walnut Cookies Tutorial. 


BIGBOX KITS - Chilled items: please refrigerate immediately. Dry items: store in a cool, dry place. Use within 10 days.

SMALLBOX KITS - Store in a cool, dry place and use within one month.

THE COOKIES - Store in an sealed container or foil in a cool, dry place. Eat within one week. 

FREEZING - The cookie dough balls can also be frozen for up to two weeks. Bake balls from frozen at 180°C, for 12 minutes (or 15-18 mins for GF versions).