All-Handmade Chocolate Nut Cookies

Name: All-Handmade Chocolate Nut Cookies
Ingredients: 90g low-gluten flour; 10g cocoa powder; 30g pumpkin seed kernels; 30g pistachio kernels; 50g blackcurrant raisins; 2g cinnamon powder; 20g white sugar; 30g brown sugar; 1 piece chicken egg; 40ml vegetable oil; 2g baking soda; 1g salt; 50ml rum; a pinch crushed chocolate

This cookie isn’t overly sweet, so it’s recommended not to reduce the amount of sugar or oil any further—less oil will make the cookies turn out dry. You can adjust the type of nuts to your own liking. Nuts must be crushed finely so they mix more evenly with the dry ingredients. You can also add baking-stable chocolate in place of blackcurrant raisins.

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These all-handmade chocolate nut cookies have a mild, not overly sweet flavor profile. It’s best not to cut back on the sugar or oil called for in the recipe, as reducing the oil will leave the cookies dry and crumbly. You can customize the nuts to match your personal preferences, just be sure to crush them finely so they blend seamlessly with the dry flour mixture. For a different twist, you can also swap the blackcurrant raisins for heat-stable baking chocolate that holds up well in the oven.

Ingredients

low-gluten flour 90g

cocoa powder 10g

pumpkin seed kernels 30g

pistachio kernels 30g

blackcurrant raisins 50g

cinnamon powder 2g

white sugar 20g

brown sugar 30g

chicken egg 1 piece

vegetable oil 40ml

baking soda 2g

salt 1g

rum 50ml

crushed chocolate a pinch

Instructions

Step 1

Sift cake flour, cocoa powder, cinnamon powder, baking soda and salt together twice and set aside. Soak raisins in rum in advance until soft.

Step 2

Place pistachios and pumpkin seeds into a resealable plastic bag, crush them into coarse pieces with a rolling pin or the back of a knife.

Step 3

Take a large mixing bowl, crack the eggs and beat until uniform, add white sugar and brown sugar and stir to combine thoroughly, then add vegetable oil and beat until the mixture turns thick and viscous.

Step 4

Add the sifted dry ingredient mixture to the egg batter, fold gently until evenly combined, do not overmix. Then add the crushed nuts, soaked raisins, and a small amount of chopped chocolate, mix all ingredients thoroughly, and again avoid overmixing.

Step 5

Preheat the oven. Line a baking tray with aluminum foil, use a spoon to scoop a portion of batter onto the tray, and lightly shape it as desired. This free-form, irregular shape is perfect for beginners like me. Hahaha~ You can adjust the size and shape to your personal preference.

Step 6

Baking time varies depending on the size and power of your own oven; I baked mine for about 10 minutes. If you prefer crispier results, you can bake for a few more minutes.