Chocolate Walnut Crinkle Cookies

These irresistible Chocolate Walnut Crinkle Cookies, known as Ghriba au Chocolat in North African cuisine, represent a delightful fusion of traditional Middle Eastern cookie-making techniques with rich chocolate flavors. As a professional baker who has spent years perfecting this recipe, I can tell you these cookies strike the perfect balance between chewy and crisp textures, while celebrating the natural oils and flavors of walnuts.

The Story Behind These Cookies

Ghriba cookies originated in the Maghreb region, where they’ve been cherished for centuries. This chocolate variation maintains the signature crackled appearance of traditional ghriba while incorporating luxurious dark cocoa. The addition of walnuts not only enhances the texture but also adds heart-healthy omega-3 fatty acids to these beloved treats.

Ingredients

For 24 cookies:

• 2½ cups (250g) ground walnuts
• 1 cup (120g) powdered sugar, plus extra for coating
• ¼ cup (30g) unsweetened cocoa powder
• 3 large egg whites
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (2.6g) ground cinnamon
• ¼ teaspoon (1.5g) salt
• 24 whole walnuts for decoration

Step-by-Step Instructions

1. Prepare the Dry Ingredients

• In a large mixing bowl, combine the ground walnuts, powdered sugar, cocoa powder, cinnamon, and salt
• Whisk thoroughly to ensure even distribution of all ingredients
• Break up any lumps in the cocoa powder for a smooth consistency

1. Work with the Wet Ingredients

• In a separate clean bowl, beat the egg whites until they become foamy but not stiff
• Add the vanilla extract to the egg whites
• Ensure your bowl is completely free from any grease for optimal results

1. Combine and Form the Dough

• Gradually fold the wet ingredients into the dry mixture
• Use a rubber spatula to combine until you achieve a thick, slightly sticky dough
• The texture should be similar to a soft brownie batter

1. Chill the Dough

• Cover the bowl with plastic wrap
• Refrigerate for 1 hour to firm up the dough
• This step is crucial for achieving the perfect crackled surface

1. Shape and Coat the Cookies

• Preheat your oven to 325°F (165°C)
• Line two baking sheets with parchment paper
• Using slightly damp hands, form 1-inch (2.5cm) balls
• Roll each ball generously in powdered sugar
• Place them 2 inches apart on the prepared baking sheets

1. Add the Final Touch

• Gently press a whole walnut into the center of each cookie
• Don’t press too hard – you want to maintain the round shape

1. Bake to Perfection

• Bake for 12-15 minutes, rotating the pan halfway through
• The cookies are done when they’ve spread slightly and developed their characteristic cracks
• The centers should still be slightly soft

1. Cool and Store

• Let cookies cool on the baking sheet for 5 minutes
• Transfer to a wire rack to cool completely
• Store in an airtight container for up to 5 days

Pro Tips for Perfect Results

• Use room temperature egg whites for better incorporation
• Don’t skip the chilling time – it’s essential for the right texture
• If the dough becomes too sticky while rolling, refrigerate it again for 15 minutes
• Handle the cookies gently when they’re fresh from the oven as they’re quite delicate

Nutritional Information

Per cookie (based on 24 servings):

• Calories: 125
• Total Fat: 8g
• Saturated Fat: 0.8g
• Cholesterol: 0mg
• Sodium: 25mg
• Total Carbohydrates: 12g
• Dietary Fiber: 1.5g
• Sugar: 9g
• Protein: 3g

Storage and Make-Ahead Tips

These cookies keep well in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. For make-ahead preparation, the dough can be refrigerated for up to 24 hours before baking.

The perfect chocolate walnut crinkle cookie should have a slightly crisp exterior with a chewy, almost brownie-like interior. When done correctly, the powdered sugar coating creates a beautiful contrast against the dark cookie, making them as visually appealing as they are delicious.