This walnut and chocolate cookie recipe is one of those recipes I made a long time ago. I tried several of my own until I found one that I liked the most. I don’t add much sugar because the ingredients already sweeten quite a bit.
In a deep bowl, beat the butter and sugar with a whisk until frothy. Beat the egg separately and gradually incorporate it into the previous mixture; once well combined, add the vanilla essence.
Grate or finely chop the chocolate and add it to the previous mixture along with the chopped walnuts and grated coconut. Finally, add the flour and baking powder, preferably sifted.
You can store the dough in the refrigerator for a few hours to harden, making it easier to cut; for this, I wrap the dough in plastic wrap, like a long sausage.
Place parchment paper on the baking tray, and space the dough in rows, ensuring there is enough separation so they don’t stick together. Bake for 8-10 minutes, then let cool and store in a metal box for several days. I hope you enjoy it.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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