Guittard Chocolate Collection Etienne (and a Chocolate Walnut Cookie recipe)

Guittard Chocolate Company’s Collection Etienne line of chocolates was first introduced in 2000 and was developed for the professional pastry chef and chocolatier. Made from the world’s most select cacao beans, using time-honored vintage French methods and small batch manufacturing processes that were employed by the company’s founder, Etienne, Guittard also works closely with pastry chefs and chocolatiers to come up with a chocolate that accomplishes a specific flavor in their final confection or pastry product.

Noting that home cooks are becoming increasingly sophisticated in their demands for quality baking chocolate, Guittard recently created the Collection Etienne line of baking and eating chocolate. Handcrafted Collection Etienne Baking Bars are prized by pastry chefs, offering unique and complex flavors made from specialty bean blends from carefully sourced and fermented fine-flavor beans. The 2 oz Collection Etienne Single Origin Bars are crafted in the French-artisan tradition using single origin chocolate that is carefully crafted to showcase the unique flavors of the regions and the ancient cacao tree type from which they come.

Keep reading for the recipe for Guittard’s Chocolate Walnut Cookies – a crispy on the outside, fudge and chewy on the inside cookie that is a wonderful way to showcase Collection Etienne Chocolate!

Recipe from Guittard Chocolate Company
Makes 2 1/2 dozen 2-inch cookies


  • 6 oz (3 bars) Guittard 70% Cacao Bittersweet Chocolate broken into pieces
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 large eggs
  • 7/8 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts


Melt chocolate and butter. In large mixer bowl, beat eggs, sugar and salt at high speed for 2-3 minutes until light. Add melted chocolate on low speed to blend.

Mix in flour and baking powder. Scrape sides then mix in walnuts. Cover bowl with plastic wrap and chill until firm enough to scoop, at least 30 minutes or overnight.

Preheat oven to 350 F. Line baking sheets with parchment. Scoop or drop heaping spoonfuls onto lined baking sheet, allowing 2 inches between cookies. Bake for 12-14 minutes or until puffed and crinkled on top but soft in center. Cool on racks 3-5 minutes or until cookies easily release from parchment. Store in airtight container.

Click here for more chocolatey recipes from Guittard.