To satisfy our inner cookie monster, we have prepared another delicious cookie recipe with crunchy nuts today. Very easy to bake and, above all, very easy to enjoy!
Recipe for 25 cookies
Ingredients:
400 g chocolate pearls 'Rausch Trinkschokolade Venezuela 43 %'
150 g chopped hazelnuts
160 g chopped walnuts
200 g butter (room temperature)
190 g powdered sugar
1pinch of salt
2eggs
350 g flour
3tsp baking powder
Preparation:
Chop the fine cocoa chocolate and set aside.
Preheat the oven to 190° C top/bottom heat.
Beat the butter, salt and powdered sugar and gradually add the eggs.
Mix the flour with the baking powder and slowly add to the butter mixture and work into an even batter.
Finely chop the nuts, mix with the fine cocoa chocolate, then add to the dough and knead together.
Divide the finished dough into two equal pieces and shape each into a roll of approx. 6 cm, wrap in cling film and chill for two hours.
Remove the dough roll from the fridge and cut into pieces approx. 1 cm thick.
To bake, place on a baking tray with a gap of approx. 2 cm. Then bake for approx. 20 minutes until golden brown.
Tip:
Serve the warm cookies straight away with cold milk and enjoy.
