First toast and chop walnuts. If you don’t know how, I describe it in my previous walnut and chocolate cookie post. Then roughly chop 100 g of chocolate.
In a bowl mix together flour, salt, cinnamon, and baking powder.
In another bowl, mix together butter and sugar until light and fluffy, about 4 min.
Add the egg and vanilla, mix for 1 min.
With a mixer on low speed, start adding your dry ingredients from the first bowl and mix just until they are incorporated. Don’t over-mix.
Now add the chopped chocolate and walnuts (leave some walnuts for the decoration at the end) and mix for 2-3 second so they distribute evenly.
Wrap the dough in a plastic wrap and chill in the fridge for 1 hour (as I am making these cookies in the winter I just place the covered dough outside on the balcony).
Preheat the oven to 180°C and line a baking sheet with parchment paper.
Take some dough with a spoon and make balls as big as a walnut.
Place them on a baking sheet about 3 cm apart so they don’t touch when they spread in the oven.
Bake for 10 min, take them out of the oven and place on a cooling rack to cool completely. Before baking another batch wait for the baking sheet to cool down (doesn’t take long).
For the topping chop both of the chocolates and melt them over a double boiler. Put a teaspoon of melted chocolate on a cookie and sprinkle over some chopped walnuts. And you are done!
Okay, maybe you should wait for the chocolate to harden and then eat them (if you can wait any longer)!