1/4teaspoonsalt optional, only if using unsalted butter
1/4teaspoonbaking powder
1/3cupgranulated white sugar75 grams
2tablespoonscocoa powder20 grams
1/2cupsalted butter1 stick/113 grams, at room temperature
1teaspoonvanilla extract
2.5tablespoonsmilkor as needed
Instructions
To a pan/skillet on medium heat, add the chopped walnuts. Roast the walnuts for 3 to 4 minutes on medium heat until fragrant. Remove from heat and set aside.
In a bowl whisk together flour, salt (only if using unsalted butter), baking powder, granulated white sugar and cocoa powder.
Add the butter. I have used room temperature butter here which I cut into small pieces and then added to the bowl.Using your finger (or you can also use a fork) mix the butter with the flour until it's well combined. You can also use a stand mixer here, like I did. Once combined, the mixture will resemble crumbs.
Add the vanilla and toasted walnuts.
Then start adding the milk, little at a time, until it comes together as a dough.
Divide the dough into 2 equal parts and then roll each part into logs, around 5-6 inch long and 2 inch wide. Wrap with cling sheet and refrigerate overnight or minimum of 2 to 3 hours.
Cut the logs into 1/2 inch wide cookies once it's chilled. Pre-heat oven to 350 F degrees.
Arrange cookies onto the baking sheet lined with parchment paper. Bake at 350 F degrees for 20 to 22 minutes until crispy.Cool on a wire rack and then store in an airtight container. Enjoy with a cup of coffee!
Notes
You can make these cookies vegan by using vegan butter and almond milk in the recipe
If you are not a fan of walnuts, you may use other nuts in these cookies like cashews, pecans, almonds.
I have used salted butter in this recipe. If using unsalted butter, do add the salt to the recipe.