16.11.13

double chocolate baby

The way to my heart is really not that complicated. All I ask for is uncanny wit, coarse facial hair, a large appetite, and love for chocolate. Dating endeavors in Brooklyn have proven that the every day infatuation with expensive drinks and convenient foods is too real. All these self-proclaimed foodies but not one to lift a knife. I'll just keep working on my recipes in hopes of a dude who freaks for that pinch of sea salt on top. 
I figured these chewy chocolatey babies would become a new favorite, sure enough. Next time I'll cut up a dark chocolate bar and use big chunks instead of chips. Use whatever nuts you'd like but toasted hazelnuts are absolutely delicious in these fudge bombs. Mmmm, enjoy. 

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Double Chocolate Chip Hazelnut Cookies
Ingredients
1 stick butter
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 cup cocoa powder (good quality, unsweetened)
1 large egg
1 cup all-purpose flour
1/2 tsp baking soda
1 cup bittersweet chocolate chips (Ghiradelli)
1 cup toasted hazelnuts (or other nuts)

Preheat oven to 350F. Mix butter, sugar, salt, vanilla, cocoa powder in a standing mixer until well combined, add the egg and mix.
 In a separate bowl combine flour, baking soda, chocolate chips, and nuts.
Add to wet ingredients and mix until combined. Try the dough because its sinfully delicious. If you end up deciding to bake them, roll dough into 2 tbsp balls and flatten onto your cookie sheet. Leave enough room for cookies to expand and become fluffy. Bake for 10 minutes, they wont look ready but they are. Let them cool for 5 minutes before touching. I believe this recipe originates from a Got Milk? cookbook. It's the real deal.

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