1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter softened at room temperature

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon vanilla flavoring

2 eggs (large)

2 cups semi-sweet chocolate beans

1 cup chopped nuts

1. Preheat the oven to 190°C. Pour the flour, baking soda and salt into a small bowl and mix.

2. Take another larger container and mix butter, granulated sugar, brown sugar and vanilla flavoring, mix until CREAMY and then add eggs, one egg at a time, and leave to whisk and mix before adding another.

3. Slowly pour in the powdered mixture from step 1 while whisking, and finally sprinkle in the chickpeas and chopped nuts, mixing thoroughly.

4. Line a baking sheet with clean, grease-free baking paper, and use a spoon to scoop out the dough and place it on the baking paper, remembering to leave some space around it.

5. Bake for about 9-11 minutes, until the surface of the cookies darken in color, the appearance of the Melad reaction, the home wafted up a strong smell, proving that the cookies a little more baking can be removed to cool. Standing cooling two minutes, the cookies will be transferred to the cookie cooling network and then continue to put a ten or so minutes on