These cocoa-walnut crescents pair a tender chocolate cookie with a creamy white chocolate dip and a fine drizzle of semi-sweet chocolate. Chilling the dough makes it easier to roll and shape into neat little crescents.
The recipe yields about six dozen cookies, making them a lovely choice for a holiday cookie tray, a cookie exchange, or sharing with friends.
What Makes These Crescents Special
- Hershey’s cocoa gives the buttery dough a deep chocolate flavor.
- Finely chopped walnuts add a delicate crunch throughout each cookie.
- A half dip in white chocolate and dark chocolate drizzle make them look bakery-ready.
Cocoa-Walnut Crescents
Ingredients
Instructions
- Beat the softened butter and powdered sugar in a large bowl until fluffy. Add the cocoa, vanilla, and salt; mix on low speed until blended.
- Mix in the flour and finely chopped walnuts. Cover the dough and refrigerate for 1 hour.
- Heat the oven to 325°F (163°C) and grease a cookie sheet. Divide the chilled dough into 6 portions. Working with one portion at a time, roll it into an 18-inch rope and cut it into 12 pieces, each about 1 1/2 inches long. Shape each piece into a crescent with tapered ends. Repeat with the remaining dough.
- Bake for 15 to 18 minutes. Transfer the cookies to wire racks and cool completely.
- Put the white chips and shortening in a microwave-safe bowl. Microwave on HIGH for 1 minute, then stir. Continue microwaving in 15-second intervals, stirring after each, just until smooth and melted.
- Dip each crescent halfway into the melted white chocolate and place it on wax paper until set. Drizzle the coated ends with melted semi-sweet chocolate and let stand until firm.
Tips for Shaping and Dipping
- Keep the dough chilled and shape one portion at a time so the ropes stay easy to handle.
- Make each crescent from a 1 1/2-inch piece of dough, tapering the ends gently.
- Stir the white chocolate often and heat it in short intervals near the end so it melts smoothly without scorching.
- Let the white chocolate set before adding the dark chocolate drizzle for clean stripes.
Storage
Store fully set cookies in an airtight container at room temperature for up to 5 days, with wax paper between layers. Freeze in a sealed container for up to 2 months and thaw at room temperature.
Estimated Nutrition
About 120 calories, 7 g fat, 14 g carbohydrates, and 2 g protein per cookie. This is an estimate; exact nutrition varies by ingredients and cookie size.
Frequently Asked Questions
How many cookies does this recipe make?
It makes about 6 dozen cookies, or roughly 72 crescents.
How long should the dough chill?
Cover and refrigerate the dough for 1 hour, until firm enough to shape.
Can I melt the chocolate on the stovetop?
Yes. Melt the white chips with shortening gently over a double boiler, stirring until smooth. Melt the semi-sweet chips separately for the drizzle.
How should I store cocoa-walnut crescents?
Once the chocolate coating is set, store the cookies in an airtight container at room temperature for up to 5 days. Separate layers with wax paper. Freeze for up to 2 months.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography. Nutrition is estimated.