Nutty double-chocolate cookies



20 min


45 to 50 cookies

* PLUS Baking Time: 10 minutes
Nutty double-chocolate cookies

Andreas Trauttmansdorff


  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter , at room temperature
  • 1/2 cup sifted icing sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup coarsely chopped almonds , or pecans
  • 1 cup icing sugar , for dusting


  • Place oven racks in top and bottom thirds of oven. Preheat oven to 325F (160C). Lightly spray 2 baking sheets or line with parchment. In a small bowl, stir flour with cocoa, baking powder and salt.
  • In a large bowl, using an electric mixer, beat butter with 1/2 cup (125 mL) icing sugar until creamy, about 2 minutes. Beat in egg and vanilla until mixed. It’s OK if batter separates; it will come together once you add flour. Gradually beat in flour mixture until evenly mixed. Stir in chocolate chips and nuts. Dough will be soft.
  • Pinch off about 1 tbsp (15 mL) dough and roll into a ball. Place on baking sheet. Continue with remaining dough, placing balls about 2 inches (5 cm) apart. Using the palm of your hand, flatten balls slightly. Bake on 2 racks in preheated oven, switching position of sheets halfway through baking, until cookies are set, 10 to 14 minutes.
  • Remove cookies to a cooling rack. Repeat with remaining dough. When cool, refrigerate cookies up to 1 week or freeze up to 1 month. Just before serving, roll cookies in icing sugar to evenly coat.

How to melt chocolate using a double-boiler

Nutrition (per serving)

  • Calories
  • 89,
  • Protein
  • 1.3 g,
  • Carbohydrates
  • 9.4 g,
  • Fat
  • 5.5 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 28 mg.


They look like mini snowballs, but taste like a cross between nutty brownies and buttery shortbread. Yum!