Choco-Nut Crunchies

Choco-Nut Crunchies cookie recipe

I was going through Grandma’s recipe boxes and came upon a tasty little cookie recipe. Mix up a batch of this dough now, refrigerate and bake later. It’s a great recipe to keep on hand for unexpected visitors, too. Mix up a couple of extra batches and freeze. The next time company pops in grab the frozen dough from the freezer, thaw and bake.


Choco-Nut Crunchies
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup softened butter
  • 1½ cups sugar
  • 2 eggs
  • 2 squares of unsweetened chocolate (1 oz. total), melted
  • 1 cup chopped walnuts
  1. Sift dry ingredients (flour, baking powder and salt) together in a bowl. Set aside.
  2. In a separate bowl, cream butter and sugar. Add eggs and mix.
  3. Slowly mix in melted chocolate.
  4. Add flour mixture to the wet ingredients in the mixing bowl. Combine.
  5. Stir in chopped walnuts.
  6. Turn cookie dough out onto a large piece of waxed paper. Form dough into a log. Roll in waxed paper and wrap the ends. Refrigerate for at least two hours or overnight.
  7. When ready to bake, preheat oven to 375 degrees F. Unwrap dough, use a large knife to slice ¼" slices and place on cookie sheets.
  8. Bake for 12-15 minutes or until cookies are just firm in the center. Immediately remove from trays onto a cooling rack.



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