Nutty Chocolate Cookie Recipe

Name: Nutty Chocolate Cookie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 gram unslated butter; 15 gram ground rice; 220 gram plain flour; 1/4 teaspoon salt; 20 gram icing sugar; 1 egg, lightly beaten; 1 handful cranberries; 2 teaspoons sumac; 1 handful pecan nuts; 1 handful almonds; 80 gram pure chocolate

Servings: persons

1
Chop 40 gram of the chocolate coarsely, about chocolate chip size and shred the other half finely. You can replace the finely shred chocolate for cacao powder if you wish.
2
Mix together the butter, the flour, the icing sugar, ground rice, sumac, the fine chocolate and the salt in a kitchen machine shortly. Add the cranberries plus the coarse chocolate and mix with a spoon, it should still be a crumbly mixture.
3
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.
4
Chop the nuts finely, but not completely into dust, a few chunks can remain.
5
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.
6
Preheat the oven to 150C/300F 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 too much. Take from the oven and let them cool down.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 150 gram unslated butter, 15 gram ground rice, 220 gram plain flour, 1/4 teaspoon salt, and more.

Yes, Nutty Chocolate Cookie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nutty Chocolate Cookie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions