Mixed Nuts Crunchy Cookies

Recipe:

Ingredient Notes:

• Nuts. I used a mix of walnuts, hazelnuts, pistachios, and cashews for this recipe. It’s an interesting option because you can feel the unique nut flavor every time you bite into the cookies. You can use any combination of nuts or just one type.
• Sugar. The recipe calls for regular sugar, which is sufficient for a balanced flavor. But if you want to give the cookies a light caramel flavor, use brown sugar instead of white. I do not recommend changing the amount of sugar in the recipe – it greatly affects the consistency of the dough and the final texture of the cookies. If you reduce the amount of sugar by at least a third, you will get a different result.
• Eggs. The size of the egg is M. Such an egg weighs about 55 g. For the recipe, use a room temperature egg. If you do not have enough time to warm the egg from the refrigerator, put it in a bowl of hot tap water for 15 minutes.
• Butter. For this recipe, you can use butter with a fat content of 72.5% or higher. It, like the eggs, should be at room temperature, i.e. soft. But not melted!
• Flour. Use an ordinary all-purpose wheat flour with a protein content of about 10%. Bread flour is not suitable for this recipe.
• Chocolate. In this cookie recipe, I use heat-resistant dark chocolate chips. Basically, you can use any kind of chocolate here – either chips or bars. If you use a bar, just chop it up with a knife.
• And yes – there is really no baking soda or baking powder in the ingredients. The desired texture can be achieved in this case without them.

Let’s start cooking.

Coarsely chop the nuts.

Cream butter with sugar, vanilla and salt. The sugar will not dissolve completely, this is normal.

Add the egg and beat again.

Add the sifted flour and knead to form a dough.

Add the chopped nuts and chocolate.

Stir until evenly distributed.

Place the dough in the refrigerator for 30-40 minutes. Remove from refrigerator and form into balls. Place them on a baking sheet lined with parchment paper or a silicone mat and bake in an oven preheated to 180 degrees. Bake until golden, about 15-18 minutes.

While still hot, transfer to a bowl and sprinkle with powdered sugar. Toss.

Let cool completely on a rack.

Enjoy!