Nut Bowl Cookies

Name: Nut Bowl Cookies
Ingredients: 1 cup Whole Mixed Nuts; 1 stick Butter, Cold And Cut Into Pieces; 1/2 cups Granulated Sugar; 1/2 cups Packed Light Brown Sugar; 1 whole Egg; 1/2 teaspoons Vanilla; 1/2 teaspoons Almond Extract; 1/2 teaspoons Baking Soda; 1/2 teaspoons Orange Zest; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Kosher Salt; 1-1/2 cup Chocolate, Chopped

12 ingredients

10 steps

Ingredients

1 cup Whole Mixed Nuts
1 stick Butter, Cold And Cut Into Pieces
1/2 cups Granulated Sugar
1/2 cups Packed Light Brown Sugar
1 whole Egg
1/2 teaspoons Vanilla
1/2 teaspoons Almond Extract
1/2 teaspoons Baking Soda
1/2 teaspoons Orange Zest
1-1/2 cup All-purpose Flour
1/2 teaspoons Kosher Salt
1-1/2 cup Chocolate, Chopped

Directions

1

I never felt the need to mess with perfection until I realized the nuts had been in the bowl on the coffee table since before Thanksgiving(!). They're a mix of hazelnuts, almonds, walnuts, and Brazil nuts (where did the pecans go?). The chocolate is a mix of Hershey's Milk Chocolate bars, Hershey's Kisses with Almonds, Godiva Dark Chocolate Pearls, Chanukah Gelt, and Russell Stover's Chocolate Santas.
2

1. Preheat oven to 300F. Place nutmeats on a rimmed cookie sheet and slowly toast for 10 minutes or so. Allow nuts to cool and chop until crumb is similar to cornmeal.
3

2. Line cookie sheet with parchment or Silpat.
4

3. Cream cold butter and sugars together until creamy.
5

4. Add egg, extracts, baking soda, and orange zest. Combine thoroughly.
6

5. Mix in flour and salt. Add nuts and chocolate.
7

6. Roll dough into walnut-sized balls. Place about 2 inches apart on cookie sheet.
8

7. Bake for 18 minutes, turning sheet once, halfway through baking.
9

8. Cool on sheet for a few minutes before removing to cooling rack.
10

9. Hide cookies from children.