John Myers
Ingredients for 1 servings:
- 250 g nuts (pecan nuts) or walnuts
- 300 g chocolate, dark
- 300 g butter, soft
- 250 g brown sugar
- 1 packet of vanilla sugar
- 1 pinch of salt
- 2 eggs
- 350 g flour
- 2 tsp cocoa powder
- 2 tsp baking soda
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Roughly chop the nuts and chocolate. Melt half of the chocolate in a double boiler. Cream together the butter, sugar, vanilla sugar, and salt until creamy. Beat in the eggs one at a time. Combine the flour, cocoa, and baking soda and add in portions. Stir in the melted chocolate and finally fold in the chopped nuts and chocolate. Place 6 large balls of dough onto the baking sheet and flatten slightly. Be sure to leave plenty of space between them, as the cookies will spread quite a bit during baking. Bake in the preheated oven at 175°C (150°C fan-assisted oven) for 12 to 15 minutes. Bake 18 more cookies in this manner. Remove from the oven and carefully place them on a wire rack as quickly as possible. The cookies are still very soft and will only firm up as they cool, so transferring them is a bit tricky – it’s best to place them on a wire rack with parchment paper. I find them a bit too “chewy” (still quite soft inside), but many people like that (like Subway cookies, for example).
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