Just felt like a chocolate cookie. I got this recipe from The Art of Fine Baking (1961)
Chocolate Puffs…
1 c. butter ¼ c. sugar 1 egg yolk 1 tbl. cognac 1 tsp. vanilla 1 c. walnuts, chopped finely3 ounces baking chocolate, melted 2 2/3 c. sifted flour
Preheat oven to 325, grease baking sheets. Cream butter and sugar. Add egg yolk, cognac, vanilla, nuts, and cooled melted chocolate. Stir in flour. Chill until firm. Roll dough into small balls the size of a large cherry. Roll them in granulated sugar. Press a piece of walnut into each cookie. Bake 15-20 minutes or until cookies are crackly and dry. Make a LOT of cookies.
I recommend making them smaller rather than larger as they break apart really easily. Also, maybe rolling them before chilling them may make it easier. I felt like I was working with hard clay. All in all a solid recipe, but truthfully, not so puffy, more like puff-like nut balls. This would also be a good recipe for the base layer of a bar recipe.
