These Choc Nut Cookies are for the lovers of thin and crispy cookies. Made with both Choc Nut Spread and crushed Choc Nut pieces, it is full of peanut and chocolate goodness!
Gosh, see those ripples? Those are super crispy buttery, sugary lace edges. These Choc Nut Cookies lean towards more a Florentine type cookie. Super thin and super crispy with bits of the candy going through it. So yummy!
The Ingredients
Flour - All Purpose flour is good to use here.
Baking Powder - For just a tiny bit of lift and also contributes to the darker color of the cookie.
Salt - Always add salt to your bakes.
Melted Butter - This helps the batter spread flat to get those ripple edges.
Super Fine Baking Sugar - I highly recommend C&H Baking sugar for this recipe.
Brown Sugar - It gives a depth of flavor and color to the cookies.
Choc Nut Spread - You can make your own using this Choc Nut Spread Recipe or buy some at your local Filipino grocery store.
Eggs - The eggs will bind everything together.
Choc Nut Candy - 12 pieces of candy is needed for this recipe
Tips on How to Make Choc Nut Cookies
First make sure you mix your dry ingredients together in a large bowl. Then in the bowl of your stand mixer add the melted butter and both the white and brown sugar.
Mix until the sugars and butter have blended together and add in the choc nut spread. Whisk until fully incorporated and add in the eggs. Keep whisking until the batter is nice and fluffy. Next add in the flour and mix well.
Unwrap the choc nut candy and add it into the batter. There is no need to crush them before hand as they are very delicate. They will get blended into the batter after mixing for 30 seconds.
Cover the bowl of dough with plastic wrap and chill in the fridge for 3 hours or up to overnight.
Baking the cookies
Take the cookies out of the fridge and leave them on the counter until they are able to be scooped out. About 30 minutes.
Using a 2 tablespoon ice cream scooper, scoop all the dough on a baking sheet lined with foil. This will take about 10 minutes, you don't need to bake all these dough balls. The key is to get it prepped for both baking and freezing which we will talk about in a bit.
After scooping, you will still need to roll the dough into a smooth ball with your hands. This will ensure a perfect ripple circle shape when baking.
So that the Choc Nut Cookies will spread nicely we will be baking them on baking sheets lined with foil spacing 6 dough balls about 2-3 inches apart. Bake at 350F first for 5 minutes then flip the baking sheet around and bake for a further 4 minutes until they are dark and crispy.
Leave them to cool fully on the foil lined baking sheet (about 5 minutes) then transfer them to a wire rack to get the Choc Nut Cookies to fully get crispy. Repeat this process with the other dough balls. Recipe makes 48 cookies. You can make them all at once or freeze and bake the rest later.
How to Store Baked Choc Nut Cookies
These keep really well on the kitchen counter and still stay crispy. I've put them under a cake dome for a week and they are still as crispy as the first day they are baked.
Freezing Raw Cookie Dough
While the cookies are baking, you can use that time to prep the leftover raw Choc Nut cookie dough for freezing.
Since they have been scooped already, all you need to do is roll them up in your hands to make smooth balls and put them on a small baking tray lined with plastic wrap. When they have all been rolled cover the top with plastic wrap and place the tray in the freezer for 1 hour to freeze the balls. Then transfer them to a ziplock bag and keep them in the freezer for up to 3 months and bake as needed.
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Equipment
- Mixing Bowl
- Stand Mixer or Hand Held
- Baking Sheet
Ingredients
- 2 ¼ Cup All Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 1 Cup Melted Butter
- 1 Cup Super Fine White Sugar
- 1 Cup Brown Sugar
- 6 oz or ¾ Cup Choc Nut Spread
- 2 Eggs
- 12 Pieces Choc Nut Candy
Instructions
Make the dough
- In a mixing bowl mix together the flour, baking soda and salt.
- In the bowl of the stand mixer add the white and brown sugar and pour in the melted butter. Mix well.
- Add the choc nut spread to the butter and sugar and mix well.
- Add the 2 eggs to the mixture and mix until nice and fluffy.
- Add the flour to the bowl and mix until the flour is fully incorporated.
- Finally add the choc nut to the batter and mix for 30 seconds.
- Cover the dough with plastic wrap and chill for 3 hours in the fridge.
Bake the Choc Nut Cookies
- Pre-Heat Oven to 350F. Line 2 baking sheets with foil.
- Take the chilled dough out of the fridge and leave to rest on the kitchen counter for 30 minutes.
- Using a 2 tablespoon ice cream scooper scoop out all the dough on a foil lined baking sheet.
- Roll the scooped dough into your hands until the dough is smooth and round.
- Place 6 rolled dough balls on the second baking sheet lined with foil spacing them 2-3 inches apart. Bake for 5 minutes and flip the sheet and bake for a further 4 minutes. Take the baking sheets out of the oven and leave the Choc Nut Cookies to fully cool for 5 minutes. Do not move them, they will be super soft out of the oven.
- After 5 minutes use a spatula to gently nudge them off the foil and transfer to a wire rack to get crispy.
- Repeat the baking process with the rest of the dough balls.
Notes
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