These buttery chocolate and nut cookies are simple, cosy, and exactly how I like to bake at Christmas. Not overly sweet, not fussy, just soft, comforting cookies made with dark chocolate and nuts. Perfect for sharing, gifting, or leaving out for Santa with a glass of milk.
This is truly a recipe I created myself, tested and tweaked in my own kitchen until it felt just right for our little Christmas traditions.
Ingredients:
- ½ cup (113 g) unsalted butter, softened
- ⅓ cup golden yellow sugar
- 1 large egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp fine salt
- 100 g dark chocolate (70–85%), roughly chopped
- ½ cup chopped nuts (walnuts or pecans)
Optional:
- ¼ tsp cinnamon
- A pinch of nutmeg
Method:
- Preheat oven to 180°C / 350°F and line a baking tray.
- Cream the butter and sugar until soft and combined.
- Add the egg and vanilla; mix gently.
- Stir in the flour, baking soda, salt (and spices, if using) until just combined.
- Fold in the chopped chocolate and nuts.
- Scoop tablespoon-sized portions onto the tray and gently flatten.
- Bake for 10–12 minutes, until lightly golden at the edges but still soft in the centre.
- Leave to cool on the tray for 5–10 minutes, then transfer to a rack.
Notes:
- Cookies will firm up as they cool, even you slightly overbake, it has a delicious firmness to it, like a shortbread cookie
- Optional: sprinkle lightly with flaky salt before baking
- Store in an airtight container for 3–4 days
These are the kind of Christmas cookies that quietly disappear, its buttery, chocolatey, nutty and made with love. Simple baking, done just right 🤍🍪
CocoaGirlinToronto 