- Yield: 24 cookies
- 1 cup salted butter [220 g], at room temperature
- ¾ cup [90 g] confectioners’ sugar
- 2 cups [280 g] all-purpose flour
- 2 tsp vanilla extract
- ¼ tsp salt
- 1 tsp ground allspice
- One 12-oz [340-g] package semisweet or dark chocolate chips
- 1 cup [120 g] chopped black walnuts (or regular walnuts)
How to Make It
- Preheat the oven to 350°F [180°C]. Line two large baking sheets with silicone baking mats or parchment paper.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed (or in a large bowl, using a handheld mixer) and cream them together until smooth, about 2 minutes. Add the flour, vanilla, salt, and allspice, and mix, starting on low speed and then increasing gradually to medium. Mix until everything is just combined.
- Allotting 1 to 1½ Tbsp of dough per cookie, roll each equal portion of dough between your hands to create a log about 2½ in [6 cm] long and ½ in [12 mm] in diameter. Place the logs on your prepared baking sheets, about twelve to fifteen per sheet, spaced at least 1½ in [4 cm] apart. Using the tines of a fork, gently press down on the cookies to flatten them and create a bit of texture on top. Bake the cookies until the edges look barely golden, 12 to 14 minutes.
- Meanwhile, melt the chocolate. Add enough water to a small or medium pot so it’s one-third full and set it on the stove top. Place a large heat-proof bowl in the pot; it should be slightly bigger in diameter and sit suspended over the water. Turn the heat to medium and bring the water to a gentle simmer. Put the chocolate in the bowl and let the heat from the steam below gently melt it.
- Remove the cookies from the oven and cool them completely on the pan before dipping them in chocolate. Dip their tips (or as much as you like, really) in the melted chocolate, and sprinkle with the chopped walnuts. Allow the chocolate to set before serving or storing. These will keep in a covered container for up to 5 days.