Nutty Double Chocolate Cookie Recipe...

This is what you should be aiming for as your final result.

You will need...

175 Grams of self raising flour.
25 Grams of coco powder.
150 Grams of caster sugar.
150 Grams unsalted butter or margarine.
50 Grams of whole unblanched almonds.
50 Grams of whole hazelnuts.
50 Grams of plain chocolate coarsely grated.
50 Grams milk chocolate chips.
1 Egg, beaten.
Grease proof paper.

Method...

1, Sift the flour, coco and sugar into a bowl.

2, Rub the fat into the flour, coco and sugar until you have what resembles fine breadcrumbs.

3, Grind all the nuts without blanching them, into a fine powder (some chunks can be good) using a mortar and pestle or coffee grinder.

4, Stir in the nut powder, 25 Grams of the grated plain chocolate and all the milk chocolate chips.

5, Bind the entire mixture with your beaten egg.

6, Divide the mixture between 2 pieces of grease proof paper and form into rolls approx 30cm long.

7, Place your 2 rolls of cookie dough into the freezer for at least 1 hour.

8, Preheat oven to 190 degree's C.

9, Grease proof paper 2x baking trays.

10, Retrieve 1 cookie dough roll from the freezer, slice at 45 degrees and 1cm - 1.5cm thick and place well apart on baking trays.

11, Bake for 15 - 20 minutes, then allow to stand on baking tray for 2 minutes.

12, Dust the cookies with half of the remaining grated plain chocolate and transfer to a wire rack to cool.

Then you can simply repeat steps 8 - 12 with your second frozen roll of cookie dough when you are ready for them.

Hopefully you have enjoyed this blog enough to make some of your own, and I would love to see some of your results in the comments section.