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Categories:
flour pastry flour baking soda salt walnuts butter canola oil granulated sugar replacement brown sugar eggs vanilla chocolate apricot preserves
Viewed: 56 - Published at: 4 years agoIngredients
- 3/4 cup flour, all-purpose
- 1/2 cup pastry flour, whole wheat
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnuts pieces, toasted
- 4 tablespoons butter, unsalted cut into pieces
- 1/ 4 cup canola oil
- 1/2 cup granulated sugar replacement
- 1/2 cup brown sugar, light
- 1 large eggs
- 2 teaspoons vanilla extract
- 5 ounces chocolate (semi-sweet) or bittersweet, or chocolate chips, melted
- 6 tablespoons apricot preserves (jam) or blueberry jelly
Method
- Position rack in the center of the oven; preheat to 375F.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk all-purpose flour, whole-wheat flour, baking soda and salt in a medium bowl until well combined.
- Grind walnuts in a food processor until they resemble coarse meal.
- Beat butter, oil, granulated sugar and brown sugar in a large bowl with an electric mixer until almost creamythe mixture may still be a little grainy.
- Beat in egg and vanilla; scrape down the sides and beat in melted chocolate and the ground nuts.
- Stir in the dry ingredients with a wooden spoon until just incorporated.
- Roll 1 tablespoon dough into a ball, place on the prepared baking sheet and flatten slightly until it looks like a deflated basketball.
- Continue with the remaining dough, spacing the cookies 2 inches apart.
- Bake the cookies for 6 minutes.
- Remove from the oven and gently press your thumb or the end of a wooden spoon in the center of each cookie.
- Place 1/2 teaspoon jam in each indentation.
- Bake until the jam is melted and the cookie is set but still a little soft, 8 to 10 minutes more.
- Cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Let the pan cool for a few minutes before baking another batch.
