Chocolate cookies with nuts and chocolate chips
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Coconut flakes, cashews, and chocolate chips combine beautifully in these delicious, soft cookies. The addition of alkalized cocoa adds a rich flavor and a rich chocolate color. Don't chop the chocolate and nuts too finely, as this ensures the pieces are clearly visible with every bite.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g butter
- 1 and 1/4 cups granulated sugar
- 1 egg
- 1.5 cups premium flour
- 1 cup coconut flakes
- 0.5 cup cashew nuts
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Cooking the dish according to the recipe:
- Beat 110g butter with 1 1/4 cups granulated sugar until fluffy, then add 1 egg and 1 tsp vanilla extract.
- Separately mix 1.5 cups flour, 0.5 cups alkalized cocoa powder, and 3/4 teaspoon salt; add to the butter mixture. Stir in 1 cup coconut flakes, 0.5 cups chopped cashews, and 1 cup chocolate chips. Drop the dough, 1 tablespoon at a time, onto a baking sheet and bake for 20-25 minutes at 350°F (175°C).
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