How to make
Beat the soft butter with both sugars into a fluffy cream. Add the eggs one at a time, beating well after each.
Next add the vanilla and the flour sifted with the baking powder and salt in advance.
Beat at low speed with a mixer to homogenize the mixture. Finally, stir in the crushed chocolate or chocolate chips and nuts. Stir and cover the container with a transparent wrap.
The original recipe calls for leaving it for 24 hours in the refrigerator, but just a few hours are enough. Then preheat the oven to 340°F (170 °C).
Using an ice cream scoop, spoon the mixture and form the biscuits in a tray, covered with baking paper. Put them to bake in the preheated 340°F (170 °C) oven for 10-12 minutes - until lightly tanned at the edges.
Leave the finished chocolate chip and nut biscuits to cool on a cooking grid. These biscuits are an excellent when paired with coffee or chocolate milk. Remove and leave to cool on a cooking grid.
Serve slightly warm with a glass of milk or coffee.
