Urmelis Coconut Nut Chocolate Cookies

Ingredients for 1 servings:

• 100 g dark chocolate
• 100 g white chocolate
• 160 g desiccated coconut
• 60 g almonds, peeled and blanched, or other nuts
• 280 flour
• 45 g baking cocoa
• ½ tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 230 g butter, soft
• 130 g sugar
• 120 g brown sugar
• 3 tsp vanilla extract
• 2 large eggs

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

with fine cocoa dough

Preheat the oven to 180-190°C. Line baking sheets with baking mats or parchment paper. Chop the chocolate and almonds into small pieces and mix with the coconut flakes in a bowl. In another bowl, combine the flour with cocoa, baking powder, baking soda, and salt. In a large bowl, cream together the butter, sugars, and vanilla extract until creamy. Beat in the eggs, one at a time. Briefly stir in the flour mixture in two batches on medium speed until well blended. Gently stir in the chocolate-nut mixture, first with a mixer, then with a spatula, ensuring everything is evenly distributed. Using a teaspoon, scoop out small balls and place them on the baking sheet. Bake on the middle rack for about 10-11 minutes. Leave on the baking sheet for 1/2 minute, then let cool on the wire rack. Makes about 4 baking sheets. If you like it sweeter, you can use more sugar. If you don’t have vanilla extract, use vanilla flavoring, but less.