Cookie Monster!
Before Easter I had a bit of a baking binge and produced, amongst other things, some very tasty choc-chip cookies. While the recipe is Nigel Slater's (published in The Observer, 19 Mar 06), he seemed to make a bit of a boo-boo - as once you've toasted the hazelnuts you don't seem to do anything else with them!
So here is my version ... which is choc chip with hazelnuts too!
Take 75g of hazelnuts and roast them in a dry pan. Once they are lightly browned you can skin them (relatively!) easily - especially if you have a paper bag to hand and can give them a good shake and a good rub. Then chop the hazelnuts as finely or coarsely as you like (I processed them so I still had quite discernible hazelnut bits but Andy said he would have preferred them finer) and set aside. Also chop, to requisite fineness, 100g of chocolate (whatever you choose - I chose Montezuma's Chilli Chocolate - which, if you live in Leeds you can buy from Out of this World, near the markets).
In the trusty food processor cream 180g unsalted butter with 90g caster sugar and 90g light muscovado sugar. Add 2 eggs and some vanilla extract (that means I used a teaspoon). Whizzy up. Add the chocolate, 180g plain flour, 1/2 tsp of bicarbonate of soda and the ground hazelnuts. Whizzy up to combine (bear in mind that if you are using the food processor the chocolate and nuts will get end up a bit finer).
Place large tablespoon dollops onto baking sheets and bake in an oven preheated to 180C for 12-15 minutes. You'll be able to tell they're done by looking at them. Allow them to cool a little (to firm up) before moving to a rack.
These were quite a hit ... Andy & I scoffed quite a few and the remainder were eaten by my hungry workmates for their Monday afternoon tea!
Stumble It!
So here is my version ... which is choc chip with hazelnuts too!
Take 75g of hazelnuts and roast them in a dry pan. Once they are lightly browned you can skin them (relatively!) easily - especially if you have a paper bag to hand and can give them a good shake and a good rub. Then chop the hazelnuts as finely or coarsely as you like (I processed them so I still had quite discernible hazelnut bits but Andy said he would have preferred them finer) and set aside. Also chop, to requisite fineness, 100g of chocolate (whatever you choose - I chose Montezuma's Chilli Chocolate - which, if you live in Leeds you can buy from Out of this World, near the markets).
In the trusty food processor cream 180g unsalted butter with 90g caster sugar and 90g light muscovado sugar. Add 2 eggs and some vanilla extract (that means I used a teaspoon). Whizzy up. Add the chocolate, 180g plain flour, 1/2 tsp of bicarbonate of soda and the ground hazelnuts. Whizzy up to combine (bear in mind that if you are using the food processor the chocolate and nuts will get end up a bit finer).
Place large tablespoon dollops onto baking sheets and bake in an oven preheated to 180C for 12-15 minutes. You'll be able to tell they're done by looking at them. Allow them to cool a little (to firm up) before moving to a rack.
These were quite a hit ... Andy & I scoffed quite a few and the remainder were eaten by my hungry workmates for their Monday afternoon tea!
Stumble It!
posted by Alex at 7:04 pm
Stumble It!
1 Comments:
I ate eight mate.
They were great.
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