Nutty double-chocolate cookies
1
- Prep Time20 min
- Total Time20 min
- Makes45 to 50 cookies
Andreas Trauttmansdorff
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, at room temperature
1/2 cup sifted icing sugar
1 egg
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup coarsely chopped almonds, or pecans
1 cup icing sugar, for dusting
Instructions
Place oven racks in top and bottom thirds of oven. Preheat oven to 325F (160C). Lightly spray 2 baking sheets or line with parchment. In a small bowl, stir flour with cocoa, baking powder and salt.
In a large bowl, using an electric mixer, beat butter with 1/2 cup (125 mL) icing sugar until creamy, about 2 minutes. Beat in egg and vanilla until mixed. It's OK if batter separates; it will come together once you add flour. Gradually beat in flour mixture until evenly mixed. Stir in chocolate chips and nuts. Dough will be soft.
Pinch off about 1 tbsp (15 mL) dough and roll into a ball. Place on baking sheet. Continue with remaining dough, placing balls about 2 inches (5 cm) apart. Using the palm of your hand, flatten balls slightly. Bake on 2 racks in preheated oven, switching position of sheets halfway through baking, until cookies are set, 10 to 14 minutes.
Remove cookies to a cooling rack. Repeat with remaining dough. When cool, refrigerate cookies up to 1 week or freeze up to 1 month. Just before serving, roll cookies in icing sugar to evenly coat.
Nutrition (per serving)
Calories 89, Protein 1.3g, Carbohydrates 9.4g, Fat 5.5g, Fibre 0.8g, Sodium 28mg.
They look like mini snowballs, but taste like a cross between nutty brownies and buttery shortbread. Yum!
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