Recipe: Velvet Walnut Bliss Cookies

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MANILA, Philippines — Chef Bam Soliman-Piencenaves conducted a special baking demonstration at the recently concluded Bakery Fair 2025. 

Conducted for Arla Pro (or Global Pacific Distribution Network Corp.), one of the interesting things she whipped up was a whole batch of Velvet Walnut Bliss Cookies.

These cookies, she said, combine the richness of butter, the sweetness of cookie butter, and the bitterness of chocolate, with walnuts adding crunch to it.

Ingredients:

85 grams Arla Unsalted Butter, melted

50 grams cookie butter

80 grams dark brown sugar

115 grams white sugar

1 egg

100 grams all-purpose flour

70 grams bread flour

3/4 tsp. baking soda

150 grams Beryls 52% Dark Couverture Chocolate

150 grams DLA 42% Milk Couverture Chocolate

50 grams Biscoff Cracker chunky crumbs

100 grams walnuts

Procedure:

1. Preheat oven to 375°F.

2. Melt butter until you see brown bits. Set aside to let it cool down.

3. Combine all your dry ingredients — all-purpose flour, bread flour, and baking soda — in a bowl and sift together.

4. Combine your chocolates, cracker crumbs and walnuts.

5. Once butter cools down to room temperature, combine with the cookie butter and mix well. Mix in dark brown sugar and white sugar. Add egg and mix until emulsified. Add the dry ingredients and mix only until combined. Do not overmix. Mix in chocolates, cracker crumbs and walnuts.

6. Weigh and shape cookies, ideally 50 grams per cookie.

7. Arrange cookies on baking sheet 2 inches apart.

8. Bake in preheated oven for 12 to 15 minutes or until the edges are light brown and set. The center should still be soft.

9. Pan-cool for 10 minutes before removing cookies from pan. This will allow the cookies to set properly.

*Makes 16 cookies at 50 grams per cookie.

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