Sunday, March 09, 2008

Triple Chocolate Hazelnut Cookies

I was looking to make some cookies as a gift, and I thought that I would make ones that my beautiful Bride had said she liked, some for her, some as a gift, the remainder to bring in to work. The triple chocolate in this recipe includes white chocolate, I am in the camp that white chocolate isn't really chocolate, milk chocolate and dark chocolate, these all were made in Belgium. I made two batches, one with ground hazelnuts, one without. These turned out great, and served well one late night at work installing a new Server. The honey in these make the cookie soft.

Triple Chocolate Hazelnut Cookies
1-1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup white sugar
1/2 cup brown sugar
1/4 cup butter, slightly softened
1 egg
1 tsp vanilla
2 tsp honey
white chocolate, milk chocolate and dark chocolate, enough to make 1/2 cup
1/3 cup hazelnuts, toasted and ground (optional)

To toast hazelnuts, bake whole nuts for 10 minutes at 180C/350F. Remove and let cool for a few minutes. Place in tea towel and rub the hazelnut skins off.

Preheat oven to 190C/375F. Line several baking sheets with parchment paper.

Combine flour, soda and salt; whisk till mixed.

Cream together butter and sugars. Add egg and beat until fully incorporated. Stir in vanilla and honey.

Add dry ingredients to the sugar mixture in two additions. Stir in three chocolates. Stir in ground toasted hazelnuts.

Drop by heaping teaspoonfuls onto a parchment lined baking sheet. Bake for 10 minutes, or until cookies all golden all over.

Cool for 2 minutes on baking sheet, then transfer to a rack to cool completely.

Makes 24 cookies.

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