Double Chocolate Hazelnut Swirl Cookies | Episode 389

08:39

SERVES: 25-30 COOKIES
PREP TIME: 50 MINS
COOK TIME: 15-20 MINS
TOTAL TIME: 1 HR 10 MINS








Ingredients
  • 125 g soft butter
  • 100 g white sugar
  • 100 g light brown sugar
  • 1 egg
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1,5 tsp cornstarch
  • 275-300 g all purpose flour
  • 80 g roasted hazelnuts, chopped
  • 130 g dark chocolate chips and chunks
  • 1 tbsp cocoa powder
  • 130 g white chocolate chips and chunks


    Instructions

    1. In a medium bowl, cream the butter, white sugar, light brown sugar, vanilla bean paste and egg. Add the baking powder, baking soda, cornstarch and half of the flour. Stir until well combined. Add the remaining flour and knead until a smooth ball of dough begin to form. Add more flour if needed. 
    2. Add the dark chocolate chips and chunks and roasted hazelnuts. Knead until incorporated.
    3. Divide the dough between two bowls. Add the cocoa powder and white chocolate chips and chunks to one of the bowls. Knead until well combined.
    4. Measure 1 Tablespoons of chocolate cookie dough. Roll into a ball. Take 1 Tablespoons of chocolate chip cookie dough. Roll into a ball. Press the two balls together between your hands and roll them into 1 large ball.

    5. Repeat rolling for each cookie. Place on a large plate and refrigerate for at least 30 minutes.
    6. Preheat the oven to 180 C / 355 F and line 2 baking trays with parchment paper.
    7. Divide the balls between two lined trays and bake in preheated oven for about 15 to 20 minutes.
    8. Remove from oven. While warm, flatten each baked cookie with a cup. Leave to cool on the baking trays for a few minutes before transferring to a cooling rack.










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