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Chocolate Chip and Toasted Walnut Cookies

Chocolate Chip and Toasted Walnut Cookies

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Chocolate chip cookies are an American staple. Made with brown sugar, a generous dollop of chocolate, and topped with toasted and ground walnuts, these cookies are almost addictive. I have made nearly 60 different cookies from around the world over the years. The cookies I post here are number 59 and are made these cookies as a dessert for one special person’s birthday party on June 15th.

Preparation time: Approximately 1 hour to make 1 serving
Level: Easy
Quantity: Approximately 100 cookies, 5-6 cm in diameter.

Ingredients:
230 g butter, room temperature
160 g brown sugar
150 g white sugar
2 eggs
1 tsp baking powder
0.25 tsp sea salt
2 tsp vanilla sugar
400 g dark or semi-dark chocolate chips or bars, chopped into pieces
320 g flour
130 g chopped toasted walnuts

Preparation:

  1. Toast the walnuts in a dry pan over low heat for several minutes, stirring every few minutes. When the nuts give off a toasting aroma and start to become oily, they are ready. Cool and grind until semi-fine.
  2. Mix the butter, brown sugar, flour, eggs, vanilla sugar, baking powder, sea salt, ground walnuts and chocolate chips. If using chocolate bars, chop the chocolate into pieces with a sharp knife.
  3. Mix everything into a smooth dough, form balls of dough about 2.5 cm in diameter, and place on a baking sheet covered with baking paper. Press the balls lightly to flatten them. Leave enough space between the balls, at least 5-6 cm.
  4. Bake at 190 degrees for exactly 10 minutes. After baking, keep the cookies in the pan for about a minute, then carefully remove them with a cake spatula to a wire rack, let them cool, and store in an airtight container.
    Ready!!
Chou a la crème

Chou a la crème

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Chou a la crème is a true French dish, but I don’t know if they make in France chou a la crème as we’ve known since childhood. They are known by many different names, such as profiterole (I ate them in Strasbourg), chou a la crème, etc. The history of making such pastries dates back to the 17th century.
It is a dessert, that, due to the properties of the chou pastry, bakes crispy from the outside, silky inside, and creates a large opening in the middle, which allows you to fill the pastry with various delicious fillings. The fillings can be both savory and sweet, but for us in Estonia, classic puff pastry is filled with vanilla-flavored whipped cream and curd cream and sprinkled with powdered sugar on top.
I haven’t made puff pastry for many years, and since I need to make them for a nice person’s birthday party, I did a rehearsal a few days in advance so as not to fail miserably on the right day.
Happy Birthday Marie-Ann!!

Preparation time: No more than 1 hour
Level: Not too difficult
Quantity: About 12 Chou a la crème

Ingredients:
300 ml water
85 g butter
0.5 tsp sea salt
180 g flour
4 medium eggs

For the filling:
2 packs of curd paste
400 ml whipped cream
4 tbsp sugar
1 tsp vanilla sugar

Preparation:

  1. Heat the water, butter, and sea salt in a heavy-bottomed saucepan until boiling.
  2. Add the previously weighed flour and mix until smooth.
  3. Reduce the heat to medium and place the saucepan on the stove, stirring constantly until the dough heats up pulls away from the sides of the saucepan, and forms a ball of dough. This heating stage is crucial for achieving a good result.
  4. Remove the dough from the stove, let it cool for a few minutes, and add the eggs one at a time. Quickly mix the eggs into the dough. After adding each egg, mix the dough until smooth.
  5. The finished dough will be beautiful, with a uniform texture and slightly shiny.
  6. Place the warm dough in a piping bag and pipe a ball of dough about 6-7 cm in diameter onto a baking sheet covered with baking paper. If there are any sharp peaks after placing the dough on the sheet, smooth them out with a wet finger.
  7. Preheat the oven to 220 degrees C, place the puff pastry in the oven, and bake for 10 minutes. Then lower the temperature to 200 degrees C and bake until the puff pastry is golden brown and dry and crispy on top.
  8. Turn off the oven heat slightly open the oven door and let the puff pastry cool in the oven for a few minutes.
  9. Remove the puff pastry from the oven and cut a slit in the side or bottom to allow steam to escape.
  10. When the puff pastry has cooled, whip the whipped cream with the sugar and vanilla sugar until stiff, add the curd paste and mix until smooth. If you want a drier filling, you can use less whipped cream or regular curd. A lighter and more liquid cream is undoubtedly tastier, but eaters should be careful with their clothes and faces. After eating, it may look like for everyone that someone has eaten Chou a la crème.
  11. Cut the puff pastry almost in half in the middle so that you can open it and spoon in the filling, or make a hole in the bottom and fill the puff pastry with the filling through this hole.
  12. Serve immediately after filling so that the filling does not have time to soften the puff pastry.
  13. Before serving, sprinkle with powdered sugar.
    Ready!!
Charcoal Chocolate Tartelet

Charcoal Chocolate Tartelet

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2025a The Delicious Tartu dessert served at Café Crepp comes with a story about how it came to be. The goal was to make a black tartelet, without using food coloring or other harmful chemical dyes. Charcoal seemed neutral enough to use. As a result, the tart turned out to be a bit black, but the charcoal crunched a little unpleasantly under the tooth, and the whole combination tended to be dry. We tried a variant where we also added cocoa to the tart dough. As a result, the tart turned dark brown and slightly chocolatey. By reducing the amount of charcoal, it was possible to achieve a better texture. The crunchiness of the charcoal remained noticeable while eating, but we left it that way because some customers liked it, some didn’t, and overall it seemed like an interesting addition.
When summing up at the end of Tasty Tartu, it was clear that the diners were divided roughly in half: those who liked charcoal and those who didn’t.
Inspired by the Tohi Aronia Infused Gin from our good partner Tohi Distillery, the dessert was supplemented with artisanal ice cream, which I recommend making. In this form, the ice cream turned out to be very tasty. The use of two types of pastry cream added a French touch to the dessert.

Authors of the photos used: Silver Gutmann, Joosep Sepp, and Andres Tover.
Display design: Joosep Sepp.

Preparation time: Preparations one day in advance, assembly of the food about 5-10 minutes.
Level: Not too complicated
Quantity: 20 baskets

Charcoal baskets
Ingredients:
170 g cold butter
170 g wheat flour
2 tsp powdered activated charcoal
2 tsp cocoa powder
50 g icing sugar
2 egg yolks

Preparation:

  1. Crush the cold butter with the flour until smooth.
  2. Add the egg yolks, cocoa, charcoal (if desired) and baking powder.
  3. Knead until smooth. It is important not to knead the dough for too long. For baskets, there is no need to create a stiff gluten network, and the less you knead, the more fragile the baskets will be.
  4. Place the dough in the cold. It is easier to handle cold dough than warm and liquid dough.
  5. Roll the dough into a 3-4 mm thick sheet. Cut the dough into rings slightly larger than the mold and press the dough into the molds, trim the edges with a knife if necessary and place in the refrigerator at +4 degrees for at least 30 minutes until the dough is completely cold. This will help the baskets to stay on the edges during baking so that they do not fall.
  6. Preheat the oven to 180 degrees and bake for 15 minutes.
  7. Remove the baskets from the molds and use them to serve the dessert

Vanilla pastry cream (about 1.2 kg)
Ingredients:
1L milk
2 tsp vanilla sugar
80 g cornstarch
8 egg yolks
0.1 tsp sea salt
60 g butter
150 g sugar

Preparation:

  1. Heat the milk in a heavy-bottomed saucepan to about 70 degrees.
  2. Beat the egg yolks with the sugar, sea salt, vanilla sugar, and cornstarch until foamy.
  3. Add the milk to the beaten eggs, stirring constantly with a whisk.
  4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture has become about the thickness of sour cream.
  5. Remove the cream from the stove and add the butter. Stir until the butter has melted.
  6. Cover the surface of the cream with cling film so that the cling film is against the surface of the cream. This prevents hard “skin” from forming on the cream.
  7. Cool the cream and use it to serve the dessert.

Chocolate pastry cream (about 1.2 kg)
Ingredients:
1L milk
2 tsp vanilla sugar
80 g cornstarch
8 egg yolks
0.1 tsp sea salt
200 g dark baking chocolate
150 g sugar
0.1 tsp finely ground allspice

Preparation:

  1. Pour the milk into a thick-bottomed saucepan, and add the chopped chocolate. Heat to about 70 degrees. Stir and make sure the chocolate has melted.
  2. Beat the egg yolks with the sugar, sea salt, ground allspice, and vanilla sugar and starch until foamy.
  3. Add the egg mixture to the whipped eggs, stirring constantly with a whisk.
  4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture has become about the thickness of sour cream.
  5. Remove the cream from the stove and cover the surface of the cream with cling film so that the cling film is against the surface of the cream. This prevents hard “skin” from forming on the cream.
  6. Cool the cream and use it to serve the dessert.

Sour lingonberry jelly
Ingredients:
1 jar of lingonberry jam, homemade or store-bought
1 teaspoon vanilla sugar
Freshly squeezed juice of 1 lemon

Preparation:

  1. Mix the lingonberry jam, lemon juice, and vanilla sugar in a bowl. Add about 50 ml of water.
  2. Mix with a hand blender until very smooth. The lingonberry jelly should be slightly runny, but not too liquid. The thickness is thinner than sour cream.
  3. If the mixture is too thick, carefully add water. You can always add more water, it is a hassle to remove.
    Use the lingonberry jelly to serve the dessert.

TOHI Aronia gin Ice Cream
Ingredients:
400 ml whipped cream
4 egg yolks
100 g mascarpone
1 tsp vanilla sugar
1 tbsp crushed aronia berries
80 g sugar
Freshly squeezed juice of 1 lemon
50 ml TOHI aronia gin

Preparation:

  1. I used frozen chokeberry berries. They are best crushed in with a meat grinder, but it would probably also be possible with a hand blender.
  2. To make the ice cream, beat the egg yolks with sugar, vanilla sugar and mascarpone until smooth
  3. Pour 50 ml of gin into a saucepan and boil off the alcohol, during which the amount of gin liquid will reduce by half or more.
  4. Pour the gin into the egg-mascarpone mixture.
  5. Squeeze the juice from the lemon and pour into the saucepan in which you boiled the gin, wash all the gin into the ice cream mixture with lemon juice.
  6. Add the whipped cream and crushed aronia berries.
  7. Pour the mixture into an ice cream maker and use the normal ice cream program. It is also possible to make this ice cream without a machine. It must be whipped a few times during freezing to prevent ice crystals and stratification.
    Use the ice cream when serving the dessert.

Food display
Ingredients:
Charcoal-chocolate tartlet
Vanilla pastry cream
Chocolate pastry cream
Sour lingonberry jelly
TOHI-aronia gin ice cream
Freeze-dried cranberry crumble for dessert decoration
Lemon balm leaves for dessert garnish

Preparation:

  1. Place 2 tablespoons of sour lingonberry jelly from a plate on a baking sheet. Take the plate to the sink and hit the lingonberry jelly with a spoon a few times to spread it.
  2. Place the charcoal-chocolate tartlet on the lingonberry jelly.
  3. Spoon the vanilla pastry cream half way up the tartlet. About 3 teaspoons in total.
  4. Drizzle the chocolate pastry cream over the vanilla pastry cream.
  5. Place a ball of ice cream or an elongated ice cream quenelle on the side of the basket that does not have cream.
  6. Sprinkle the dessert with freeze-dried cranberry puree.
    Garnish with a lemon balm leaf.
    Ready!!
Juicy Apple Cake

Juicy Apple Cake

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This cake can likely be traced back to apple cakes popular in Germany. The dough for this cake is crumbly, not pourable, and needs to be evenly distributed between the apple slices. The addition of various spices gives the cake a flavorful twist. As the cake bakes, the edges and surface slightly caramelize, while the cake itself remains very juicy.

Preparation time: about 1 hour
Difficulty: Easy
Yield: One 21 cm diameter cake

Ingredients:

70 g room-temperature butter, plus about 15 g more to grease the bottom of the cake pan
200 g white or brown sugar
1 egg
0.5 tsp baking powder
150 g wheat flour
300 g tart, firm apples
0.5 tsp ground ginger
0.25 tsp grated nutmeg
0.5 tsp ground cinnamon
1 tsp vanilla sugar

Preparation:

  1. Mix all the ingredients for the cake except the apples into a dough. It’s easiest to do this with your hands, as the dough forms more of a crumbly texture.
  2. Peel the apples and cut them into thin slices.
  3. Mix the apples into the dough. The apples won’t mix well with the dough, but try to distribute the dough evenly around the apple slices.
  4. Line a 21 cm cake pan with parchment paper and grease it with 15 g of room-temperature butter.
  5. Pour the apples and dough into the cake pan and spread it evenly with your hands.
  6. Bake at 170°C for about 40 minutes until the cake starts to lightly brown.
    It’s recommended to cool the cake before serving. It pairs well with vanilla ice cream.
    Ready!!
Schiacciata

Schiacciata

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Schiacciata is a well-known flatbread from the Tuscany region of Italy. This bread is a bit like focaccia, but while focaccia is rather soft and fluffy, schiacciata has a crispy crust and is soft and airy inside. In the streets of Florence, schiacciata-based sandwiches were quite common, and they were also offered as bread in food places. A good way to eat this bread is to make a nice Italian sandwich with either ham or salami, adding lettuce or arugula and basil, as well as tomato, olives, and mozzarella. This bread is thin, but it’s quite easy to cut in half to put the filling in because of the crispy crust. Making this bread is not so difficult as it takes a lot of time, but the result is worth it.

Preparation time: 14-15 hours preparing the root system, 4-5 hours preparing the bread, 30 minutes baking
Level: Not too difficult
Quantity: One 30 x 35 cm loaf

Ingredients:
Sourdough:
125 g Tipo 00 flour
125 ml of water
0.5 tsp dry yeast

Bread dough:
240 g of water
30 ml of olive oil
380 g Tipo 00 flour
10 g of sea salt

Plus olive oil to pour over the bread before baking

Preparation:
Sourdough:

  1. Mix the flour, water, and yeast into a smooth liquid dough and let it stand at room temperature for 30 minutes until the yeast starts to work and the sourdough starts to bubble.
  2. Cover the leaven with a clean towel raise it to +4 degrees C and let it stand for about 14-15 hours. During this time, the yeast should have risen about twice.

Dough:

  1. Add water, flour, salt, and olive oil to the leaven. Mix the dough until smooth. It remains sticky and extremely runny.
  2. Let the dough stand under a towel at room temperature for 30 minutes.
  3. After 30 minutes, wet your hands slide your hands under the edge of the dough, and lift and stretch it over the dough, turn the bowl 90 degrees, and lift the edge of the dough over the dough again. In this way, lift the edge of the dough from all four sides. Let the dough rest under a towel for 30 minutes.
  4. Repeat stretching and lifting the edge of the dough over the dough three more times, letting the dough rest for 30 minutes each time.
  5. After the last stretching and lifting, let the dough rest and rise for 60 minutes.
  6. Line the baking pan with baking paper transfer the dough to the baking pan and spread it into a square of about 30 cm. The dough remains in a 1 cm thick layer. Cover the baking pan with cling film and let it rise for 90 minutes.
  7. Heat the oven to 200 degrees C.
  8. After 90 minutes, sprinkle about 30 ml of olive oil on the bread and press the oil into the bread with your fingers. Air bubbles appear on the surface of well-risen bread, which cooks until crispy.
  9. Bake at 200 degrees C for 30 minutes.
  10. Let it cool down a bit, cut it into the pieces you like, and eat it as it is, or cut it in half crosswise with a knife. It’s easy to do because the crust of the bread is quite crispy and hard.
    Sprinkle olive oil on the cut bread, place lettuce, ham or salami, mozzarella, tomatoes, or anything else you like.
    This bread is special because it doesn’t harden very much on standing. The crust remains crispy and the bread remains nicely soft inside.
    Ready!!
Crostata

Crostata

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Crostata is a classic Italian cake or pie. Historically, it was also prepared as a savory, meaty variant, and different doughs were also used. Nowadays, it is a shortbread cake with a crispy base and a sweet filling. The fillings vary widely from berries to various jams and chocolate. I first had a crostata in Tuscany for Mark Liecht’s birthday, and as always with Italian food, I loved the simplicity of the cake the most.
This cake can be made using a rimmed cake pan as I did, but it can also be made as a round or square cake pan. Many nations around the world make a similar cake, but the preparation methods and fillings are different.

Preparation time: About 45 minutes
Level: Easy
Quantity: One 24 cm diameter cake

Ingredients:
170 g of cold butter
330 g of flour
120 g of sugar
1 egg and 2 egg yolks, one egg for brushing the cake batter
Grated peel of one lemon
1 teaspoon of vanilla sugar
0.25 teaspoons of sea salt
500 g of apricot jam or any thicker jam you like.
Freshly squeezed juice of 0.5 lemon

Preparation:

  1. Chop butter and mix with flour, sugar, vanilla sugar and salt.
  2. Mix flour and butter until a uniform fine crumb is formed. You can also use a food processor for this, but it only takes a few minutes by hand.
  3. Add egg and egg yolks and grated lemon peel.
  4. Mix everything into a smooth dough and place in the refrigerator at +4 degrees C so that the dough hardens a little and is easy to handle.
  5. Divide the dough into two parts, a little less than 2/3 of the dough in the bottom of the mold. On a floured work surface, roll the dough into a disk about 0.5 cm thick, break the disk in half, this way it is easy to lift it into the cake pan.
  6. Put the dough in the cake mold and line the mold evenly, cut the edge evenly, save the remaining dough.
  7. Mix the apricot jam with a spoon, add lemon juice and pour the jam on the cake base.
  8. Roll the remaining dough into a oval form 0,5 cm thick, cut strips to cover the surface of the cake crosswise. You can use different patterns and ways of covering the dough, according to what you like.
  9. Beat the egg and brush the strips covering the cake.
  10. Bake the cake at 180 degrees C until the strips covering the cake start to brown nicely, it takes about 35-40 minutes.
  11. Carefully remove the cake from the oven. The jam inside the cake is boiling and very hot.
  12. Let the cake cool completely, ideally overnight, then the cake will be tastiest.
    Ready!!
Spritzgebäck

Spritzgebäck

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German butter cookies that I remember from my childhood. Ever since I was allowed to tinker with the meat grinder, I’ve been helping my mom make these Christmas cookies. Throughout my childhood, I knew them only as Christmas cookies. To make them, a special iron with holes goes on the end of a regular meat grinder, from which the dough is pressed out through the meat grinder and which forms such a nice, jagged, worm-like row of dough, which is cut into as large pieces as you want to make your cookies. From the German source I have found, these cookies are often twisted, in our family they were made straight. When the cookies are ready and cooled, you can dip one end into the chocolate, but you don’t have to – these cookies are very tasty without it.

Preparation time: 1 hour and 30 minutes
Level: Easy
Serves: 4-5 pans of cookies

Ingredients:

500 g wheat flour
250 g of sugar
250 g room temperature butter
1 teaspoon of baking powder
2 teaspoons of vanilla sugar
2 eggs

Preparation:

  1. Mix butter, sugar, vanilla sugar, flour, baking powder, and eggs in a large bowl.
  2. Mix the ingredients into a smooth dough, and place it in the refrigerator.
  3. Mount a special cookie iron on the end of the meat grinder, which allows you to make this kind of cookie. If you don’t have it at home, you can simply shape small pretzels in your hands or use a cutter to shape the cookies into the shape you like.
  4. Roll out “dough balls” for the cookies, which are the length of the baking pan, and place them next to each other on a pan covered with baking paper.
  5. Cut the dough into pieces with a knife. Choose the length of the pieces yourself, and which one you like best.
  6. Bake at 180 degrees C for 12 to 14 minutes until the cookies are light brown.
  7. Cool the cookies and store them in an airtight container.
    Some cookies can also be dipped in melted chocolate, let cool, and store in an airtight container.
    Ready!!!
Orange flavored cookies with dark chocolate chips

Orange flavored cookies with dark chocolate chips

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Cookies, in the preparation of which I used, in addition to pieces of dried orange peel, a slightly bitter orange jam.

Preparation time: 1 hour
Level: easy
Quantity: about 60 cookies

Ingredients:
300 g room temperature butter
400 g wheat flour
200 g of sugar
2 teaspoons of vanilla sugar
3 eggs
1.5 teaspoons of baking powder
200 g of orange jam
0.5 teaspoon of sea salt
250 g dark chocolate pieces

Preparation:

  1. Beat the butter with sugar and vanilla sugar until foamy, add the eggs and beat until smooth.
  2. Add flour and baking powder, sea salt, and orange jam.
  3. Shape the dough into balls about 2.5 cm in size, and place on a baking sheet covered with baking paper. Leave proper gaps between the balls, as the cookies will expand during baking.
  4. Bake at 180 degrees C for 10 minutes. Allow the cookies to cool thoroughly before placing them on a wire rack to cool.
    Store cookies in an airtight container.
    Ready!!
Crispy gingerbread with chocolate filling

Crispy gingerbread with chocolate filling

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A different kind of gingerbread, which are crispy, but a little soft on the inside and with a chocolate filling.
Classical gingerbreads made in Estonia probably have their traditional origins in Germany. I used a similar flavoring as in traditional gingerbread, the ingredients and ratios of the ingredients have been changed.

Preparation time: 1.5 hours
Level: Easy
Quantity: about 60 cookies

Ingredients:
230 g room temperature butter
400 g wheat flour
350 g brown
2 teaspoons of vanilla sugar
3 eggs
1.5 teaspoons of baking powder
90 g dark sugar syrup
0.5 teaspoon of sea salt
1.5 teaspoons of ground ginger
2 teaspoons of ground cinnamon
0.5 tsp ground cloves
1 teaspoon dried and ground orange peel
50 g dark chocolate pieces

For the glaze:
150 g of white chocolate
25 g of whipped cream

White sugar to cover the cookies

Preparation:

  1. Beat the butter with sugar, syrup, and vanilla sugar until foamy, add the eggs and beat until smooth.
  2. Add flour and baking powder, sea salt, and ground spices.
  3. Shape the dough into balls about 2.5 cm in size, press flat, and place some chocolate chips in the middle of the dough disc with a teaspoon. Form the dough into a ball so that the chocolate remains inside the ball.
  4. Roll the balls in sugar and place 15 balls on the baking sheet. Leave proper gaps between the balls, as the cookies will expand during baking.
  5. Bake at 180 degrees C for 15 minutes. Allow the cookies to cool thoroughly before placing them on a wire rack to cool.
  6. When the cookies have cooled, melt the white chocolate in the whipped cream on low heat, place the cookies on the work surface, and, using either a piping bag or a teaspoon, make stripes of glaze over the cookies.
  7. Let the glaze set and place the cookies in an airtight container.
    Ready!!
Palmier

Palmier

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Puff pastry cookies, whose name comes from the fact that they look a bit like palm leaves. In France, they are also called pig ear cookies, elephant ear cookies, French hearts (cœur de France), etc. This is one of the easiest cookie recipes if you have puff pastry on hand.
In their preparation, puff pastry and sugar are used, cinnamon is also suitable.

Preparation time: less than 1 hour
Level: easy
Quantity: about 50 cookies

Ingredients:
Two 400 g packages of puff pastry
About 100 g of sugar
2 teaspoons of ground cinnamon

Preparation:

  1. Spread the puff pastry on a floured work surface. Roll the dough into a slightly thinner and wider rectangle.
  2. Generously sprinkle sugar and a little cinnamon on the dough.
  3. Roll the dough tightly from both sides in the middle so that the sugar remains inside the dough rolls.
  4. Use a sharp knife to cut slices of the dough about 6-7 mm thick, press them together a little at the edges so that a shape resembling a heart is formed, and place them on a baking sheet covered with baking paper.
  5. Sprinkle additional sugar on top of each cookie.
  6. Bake the Palmieres at 180 degrees C for about 20 minutes until they are golden brown.
  7. Allow to cool slightly and place on a wire rack until completely cool. Store for short periods in an airtight container. Best for eating fresh.
    Ready!!

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