Choco Nut Dainties
Indulge in the irresistible charm of Choco Nut Dainties, a delightful fusion of rich, semi-sweet chocolate, crunchy crushed nuts, and the surprising crispness of crushed cornflakes. These bite-sized treats are decadently chewy with a delicate balance of sweetness and nuttiness, complemented by the warm essence of vanilla. The simple yet sophisticated preparation involves folding melted chocolate and butter into a sugar-egg base, creating a glossy batter that's studded with nuts and cornflakes for added texture. Ready in just 35 minutes, these dainties are perfect for satisfying a quick chocolate craving or impressing guests with a unique homemade treat. Ideal for cookie swaps or afternoon tea, this easy recipe makes 24 delectable cookies that can be stored for days — though they'll disappear much faster! Enjoy the perfect harmony of flavors in every bite of these Choco Nut Dainties.
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Recipe Information
Ingredients
- 200 grams semi-sweet chocolate chips
- 50 grams unsalted butter
- 100 grams granulated sugar
- 120 grams all-purpose flour
- 80 grams crushed nuts (such as almonds or walnuts)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 large egg
- 100 grams cornflakes (gently crushed)
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a heatproof bowl, melt the semi-sweet chocolate chips and unsalted butter together over a double boiler or in the microwave in 30-second intervals. Stir until smooth, then let it cool slightly.
In a medium bowl, whisk together the granulated sugar, salt, and egg until well combined.
Gradually mix the melted chocolate mixture into the egg and sugar mixture. Stir until smooth and glossy.
Sift in the all-purpose flour and gently fold it into the mixture until no white streaks remain.
Add the vanilla extract, crushed nuts, and crushed cornflakes to the batter. Fold gently to ensure an even distribution.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the cookies have a slight sheen on top.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the Choco Nut Dainties on a platter or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.1 g | 8% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 9.1 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 43 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
