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Nutty Chocolate Cookies
21/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup sugar
3/4 cup butter or margarine, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1 egg
1/2 cup chopped nuts, toasted, we have used cashews and pecans, both work well
Adjust oven rack to middle position. Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, baking soda and cinnamon; set aside.
In the large bowl of the electric mixer, combine sugar and butter; beat until well-blended. Add chocolate, vanilla and egg; mix until blended. Add dry ingredients including chopped nuts and mix until well-combined.
Divide dough in half. Roll each portion of cookie dough into a 2 inch wide log on waxed paper. Twist ends to seal and refrigerate 3 hours or until firm or place wrapped logs in a zipper-style freezer bag and freeze.
When ready to bake, cut dough into 1/4-inch slices. Place 2 inches apart on ungreased baking sheet. Bake for 6-8 minutes or until set. Immediately remove and place on cooling racks.
To toast nuts, place in a single layer on a baking sheet. Place in middle of 350 degree oven 3 to 5 minutes or until lightly browned. Watch carefully, because nuts burn easily.
If desired, garnish cooled cookies with melted white chocolate. You can either dip half of each cookie in the white chocolate and allow to harden on a sheet of waxed paper or place melted white chocolate in a pastry bag fitted with a small, plain tip and pipe polka dots or zigzags on the top of each cooled cookie.
Yields 3 1/2 dozen.
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Nutty Chocolate Cookies
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Category: Recipes
Prep Time: Cook Time: Total Time:
Nutty Chocolate Cookies
21/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup sugar
3/4 cup butter or margarine, room temperature
2 ounces unsweetened chocolate, melted
1 teaspoon vanilla
1 egg
1/2 cup chopped nuts, toasted, we have used cashews and pecans, both work well
Adjust oven rack to middle position. Preheat oven to 400 degrees. In a large bowl, whisk together flour, salt, baking soda and cinnamon; set aside.
In the large bowl of the electric mixer, combine sugar and butter; beat until well-blended. Add chocolate, vanilla and egg; mix until blended. Add dry ingredients including chopped nuts and mix until well-combined.
Divide dough in half. Roll each portion of cookie dough into a 2 inch wide log on waxed paper. Twist ends to seal and refrigerate 3 hours or until firm or place wrapped logs in a zipper-style freezer bag and freeze.
When ready to bake, cut dough into 1/4-inch slices. Place 2 inches apart on ungreased baking sheet. Bake for 6-8 minutes or until set. Immediately remove and place on cooling racks.
To toast nuts, place in a single layer on a baking sheet. Place in middle of 350 degree oven 3 to 5 minutes or until lightly browned. Watch carefully, because nuts burn easily.
If desired, garnish cooled cookies with melted white chocolate. You can either dip half of each cookie in the white chocolate and allow to harden on a sheet of waxed paper or place melted white chocolate in a pastry bag fitted with a small, plain tip and pipe polka dots or zigzags on the top of each cooled cookie.
Yields 3 1/2 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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