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Feb 18, 2018
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Baked: Milk Chocolate Hazelnut Cookies

May 8th 01:05pm, 2013

I was smitten with cookies ever since I had my first Oreo at the age of five. On Sesame Street, I, hands down, loved Cookie Monster the most. To this day, I always choose cookies over cake. And although my favorite cookie is still classic chocolate chip (with some sea salt on top), I love trying out other variations.

If you’re a fan of a chewy cookie, imagine a mouthful of warm, gooey, chocolate-y dough topped with a cold, creamy ice cream of your choice. The inclusion of brown butter puts this cookie over the top by adding an extra hint of nuttiness. The hazelnuts offer a welcome crunch in between sweet pieces of milk chocolate, while the espresso powder enhances the chocolate flavor.

Even if they’re just to store away in the freezer and pull out for special occasions (or for a night to yourself), make these cookies. You won’t regret it.

Milk Chocolate Hazelnut Cookies
Makes about 10 ramekins (depending on size of ramekin)
Adapted by Amrita Rawat from a recipe originally published in the cookbook Flour

1½ cups (210 g.) blanched whole hazelnuts
¾ cup plus 1 Tbsp. (185 g.) butter, softened
2/3 cup (140 g.) sugar
2/3 cup (150 g.) brown sugar, packed
2 eggs
½ tsp. vanilla
1½ cups (210 g.) all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
10 oz. milk chocolate, chopped
1 tsp. espresso powder (optional)*

• Preheat the oven to 350 degrees.
• In a food processor, pulse ½ cup of hazelnuts to the consistency of flour. Set aside.
• Lay the remaining hazelnuts on a baking sheet and bake for 10 minutes, until toasted and fragrant.
• Let the hazelnuts cool and then coarsely chop.
• Brown the butter by heating it in a saucepan over medium heat. Watch carefully as it melts and slowly changes color. Once it smells nutty, remove it from the heat.
• Add the butter to a large bowl with the sugars and beat until combined. Then, beat in the eggs and vanilla.
• In a separate bowl, stir the ground and chopped hazelnuts in with the flour, baking soda, salt, chocolate and espresso powder. With a hand mixer on low speed, blend the flour mixture slowly into the butter mixture.
• Once a dough forms, chill for as little as 2 hours or up to 5 days in the refrigerator (Or freeze for up to 3 months.).
• Grease the ramekins or any small, individual deep dish. Press a thin layer of cookie dough into the bottom of each dish.
• Bake the ramekins at 350 degrees for 10 to 12 minutes until dark brown around the edges (Baking time may vary based on the size of the ramekin.).
• Let cool and then place 2 scoops of your favorite ice cream on top. (I chose cinnamon.)

*Espresso powder can be found at Kitchen Conservatory.

By Amrita Song

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