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Luxury Dark Chocolate and Nut Cookies

Luxury Dark Chocolate and Nut Cookies

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 60
Author My Little Larder

Ingredients

  • 465 g/16oz dark chocolate (70 percent cocoa solids)
  • 2 1/2 cups rolled oats
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 250 g/8.8oz or 2 sticks of unsalted butter softened
  • 2 cups brown sugar lightly packed
  • 2 free-range eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups nuts, roughly chopped (I like a mixture of pecans, walnuts and hazelnuts)

Instructions

  1. Preheat oven to 190C/375F on fan bake. Line a baking tray with baking (parchment) paper.
  2. Weigh chocolate and divide into two lots: one of 340g/12oz and one of 125g/4.4oz. Roughly chop 340g/12oz into roughly chocolate chip size chunks (some larger if you like). Set aside. Using a box grater, grate 125g/4.4oz and set aside.
  3. Place rolled oats in a food processor and blend into a fine powder. Add plain flour, wholemeal flour, baking powder, baking soda and salt and pulse a few times to combine. Set aside.
  4. In the bowl of a standing electric mixer fitted with a paddle attachment, cream together the butter and sugar until pale and fluffy, 5 min.
  5. Add the eggs one at a time ensuring they are fully incorporated after each addition. If the mixture looks like it has curdled add a tablespoon of the dry ingredients. Add the vanilla and beat to combine.
  6. Reduce the mixer speed to low and add the flour mixture and grated chocolate. Beat until just combined.
  7. Remove bowl from the electric mixer and fold in chocolate chunks and chopped nuts.
  8. Using your hands, roll mixture into small balls, about 2 tablespoons in size, press down and place on the baking tray approximately 5cm/2in apart.
  9. Bake in the oven for 8-10 min until the edges are baked but the middle is still slightly undercooked. Remove from oven, allow to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining dough.
  10. Cookies can be stored in an air tight container for up to 5 days. Alternatively, you can roll the dough into balls, press down gently, and place on a baking tray and freeze. Once frozen, transfer to a container and store in the freezer for up to 3 months. To bake, simply place frozen cookies on a baking sheet and bake according to the instructions above but for 10-12 minutes instead.