If you’re looking for a rich chocolate cookie, you’ve found the right place. These are basically pure chocolate with their flavor enhanced by Sambuca liqueur. They are one of my Italian family’s holiday classics and my personal favorite. I have never tried with something other than Sambuca, but since it might be hard to find, comment below if you try with a substitute! If you’re looking for a buttery, chewy chocolate cookie, I’d recommend my chocolate chocolate chip cookies, mint chocolate cookies, or spiced chocolate cookies, which you can find on my cookie page.
Total time: 1 hour 30 mins. Makes about 30 cookies.
Materials: 1 mixing bowl; a processor; measuring vessels; cookie or toaster oven tray; sifter (optional). Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 100 grams (~1 cup whole) walnuts
- 2 eggs
- 30 (mild)-90 (strong) grams sambuca (I like 50)
- 2 tbsp granulated sugar
- ½ stick butter
- 12 oz chocolate (I recommend 65-70%)
- 120 grams (~1 cup) all purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- Confectioner’s sugar for rolling and dusting
Instructions:
- Process the walnuts into granular form in a processor.
- In a mixing bowl, whisk together the 2 eggs, sambuca, and 2 tbsp granulated sugar. Add the walnuts.
- Melt the ½ stick butter and 12 oz chocolate (I use a Pyrex cup in the microwave, but you can also use a stovetop). Add this to the mixing bowl and combine well.
- Combine the 100 grams all purpose flour, ¼ tsp salt, and 1 tbsp baking powder in a measuring cup. Add to the wet mixture and combine well.
- Let the dough sit at room temperature, covered, for about 1 hour, until it hardens enough to shape.
- Pre-heat the oven to 350˚F. Shape the dough into cookie balls and roll in powdered sugar. They will not expand much in the oven, so you can place them relatively close together on the baking pan.
- Bake at 350˚F for 8-10 minutes, until cracked on top. Let sit 1 minute on the pan, then remove and enjoy!