Nutty Chocolate Cookies


chocolate cookies 2

150 gram unsalted butter

220 gram plain flour

¼  teaspoon salt

20 gram icing sugar

1 egg, lightly beaten

Handful of dried cranberries

2 teaspoons of sumac

80 gram pure chocolate

Small hand of pecan nuts

Small hand of almonds

Chop 40 gram of the chocolate coarsely, about chocolate chip size and shred the other half finely.

Mix together the butter, the flour, the icing sugar, sumac, the fine chocolate and the salt in a kitchen machine. Add the cranberries plus the coarse chocolate and mix with a spoon, it should still be a crumbly mixture.

Transfer to a bowl or a clean work top and work the mixture with your hands into a log of about 4 cm diameter. Cover with cling film and cool in the fridge for minimum one hour.chocolate cookies

Chop the nuts finely, but not completely into dust, a few chunks can remain.

Brush your dough with the beaten egg and roll all the sides firmly through the nuts. Wrap it back in the cling film and place it for another 30 minutes in the fridge.

Preheat the oven to 150C and cut the log into slices of 5mm- 1 cm thick. Line a baking tray with baking parchment and place the cookies 2 cm from each other on the tray. Bake for about 20 minutes, they don’t have to color toomuch. Take from the oven and let them cool down.