Thin and Crispy Choc Nut Cookies
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!
Servings: 48 Cookies
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
For freezing instruction on left over dough please refer to the full post above.