Nut Chocolate Cookies
Description
The recipe won't take much time. The cookies will turn out very fragrant and delicious; your family will gladly take them to school or work. After baking, they will be soft, but once they cool, they will immediately become crispy. The baked goods keep for about 2 weeks, but they never last that long. The baked goods are ready. Serve.
Instructions
- 1
Step 1
Prepare the ingredients listed. Instead of hazelnuts, you can use walnuts, peanuts, almonds, etc.
- 2
Step 2
Blend the sugar, salt, hazelnuts, and cocoa until they are almost crumbs. Small bits of nuts may show up in the cookies—that’s normal.
- 3
Step 3
Beat the chicken egg in a bowl and pour odorless vegetable oil into the same bowl. You can substitute clarified butter.
- 4
Step 4
Pour the nut–chocolate mixture into a container and mix everything thoroughly.
- 5
Step 5
Add the baking powder and top-grade wheat flour. Mix them into the batter.
- 6
Step 6
Cover the prepared dough with plastic wrap and refrigerate for 20 minutes.
- 7
Step 7
Line a baking sheet with parchment paper. Divide the dough into equal portions and roll them into balls. Then flatten them slightly and place them on the paper, evenly spaced apart.
- 8
Step 8
Bake the cookies for about 12–15 minutes at 200 degrees in the oven. Baking time will depend on the size of the pieces. Transfer them to a plate or a board and let cool slightly.
- 9
Step 9
Optionally, you can dust the baked goods with powdered sugar.