July 11, 2012

Dark Chocolate and Hazelnut Cookies {Egg Free}


Chocolate. Oh my friend. You are just the cat's pyjamas. When I need a quick chocolate fix I'm not concerned about cocoa solid percentages or cocoa butter. I'm not ashamed to admit it-I love shop -bought milk chocolate, Cadbury's especially, but when I'm baking I always use dark chocolate. 

When it comes to cooking, use a good quality chocolate, that is, one that has a high cocoa solid percentage and a low cocoa butter percentage. By following this simple guideline the outcome of what you've baked will be far superior. Depending on what I'm baking I will use a chocolate that has 55-80% cocoa solids. 


These cookies are crispy on the outside but soft and chewy on the inside. In my opinion the best texture for a cookie! Also, there are molten chunks of chocolate and crunchy hazelnuts throughout the cookies. They are egg-free if you opt to use cornflour instead of custard powder.  The cornflour in the recipe gives a vanilla flavour and a lighter texture. 

Chocolate and hazelnuts are beautiful together. They're like a match made in heaven-simply meant to be. Good thing I put them in these cookies so! A little like socks and sandles...not! 

I'm warning you now-you may eat 3 of these cookies at once!

Enjoy,

Holly, x


Cream together butter and sugar.


Add sieved flour, salt, custard powder and baking powder. Mix until it looks like breadcrumbs.


Chop the dark chocolate into small chunks and roughly chop the hazelnuts.


Add to the butter and sugar mix. 

Using a spatula and mix until it comes together.


You may need to add 1-2 tablespoons of water to the mix in order for it to come together. 


Roll into 20 table tennis sized balls and lay on lined baking sheets.


I'm so excited to eat these!

Recipe, makes 20

150g Unsalted Butter, room temperature
150g Caster Sugar
210g Plain Flour
2 Level Teaspoons Baking Powder
75g Custard Powder or 50g Cornstarch
Pinch of Salt
100g Dark Chocolate 55%-74%, chopped
50g Hazelnuts
2 Tablespoons Cold Water

Preheat oven to and line two-three baking trays.
In a food mixer or with a hand held electrical mixer, cream together the butter and sugar until pale.
Sieve together the flour, baking powder, custard powder and salt.
Add to the butter and sugar.
Begin with the mixer on low, beat until the ingredients resemble breadcrumbs. 
Chop the chocolate into small pieces-chocolate chip size- and roughly chop the hazelnuts.
Add the chocolate and hazelnuts to the butter and sugar mix.
Using a spatula mix until it comes together. 
Take a small handful and squeeze the mixture in the palm of your hand-if it holds together, it's ready. If it crumbles add 1-2 tablespoons of cold water.
With slightly damp hands, roll the cookie dough into 20 table tennis sized balls.
Transfer to the lined baking trays. Leaving 1-2 inches of space around the cookies as they will flatten out as they cook. Don't overcrowd the trays!
Place in the fridge for 10 minutes to chill.
Bake at 180 for 12-14 minutes. They should be slightly golden around the edges.
The cookies will still be soft after 14 minutes but take them out as they will harden as they cool!
Allow to cool slightly on the trays before transferring to a wire rack.

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