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Posted by on Oct 18, 2012 in Recipe | 2 comments

Brown butter-Hazelnut-Chocolate Chip Cookies

Brown butter-Hazelnut-Chocolate Chip Cookies

Try saying “Brown butter-Hazelnut-Chocolate Chip Cookies” with a mouth stuffed full of said cookies. These cookies deserve a triple-barrelled name. They are very, very yummy.

Signora Bucca, mi amor’s mother who you may remember from the rice stuffed tomotoes, celebrated her birthday recently. She has such a full life, there’s very little I can give her that she hasn’t got already. So I decided to give her something that showed I’d been thinking about her – I decided to bake her some good old fashioned Chocolate Chip Cookies, with a twist (I’ve learnt the hard way never to cook Italian sweets for Italians).

While most of the cookies were wrapped up in brown paper and twine as a present, we kept a few but they didn’t last very long.

chochip-cookies-butter-hazelnut


Brown butter-Hazelnut-Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 115 gr unsalted butter
  • 75 gr caster sugar
  • 90 gr brown sugar
  • 1 medium egg
  • 1 vanilla pod scrapped clean
  • Dash of rose water
  • 175 gr baking flour
  • Half tsp baking powder
  • ¼ tsp bicarbonate of soda
  • ½ tsp salt
  • ¼ tsp of good quality ground finely ground coffee
  • 60 gr dark chocolate chips
  • 60 gr hazelnuts, crushed
Instructions
  1. In a small saucepan, melt the butter on the lowest heat setting. Allow the butter to melt without stirring, until it bubbles and then turns a golden brown. Remove from the heat, and allow this to cool, before creaming it together with the sugars, egg, rose water and vanilla.
  2. Sift together the flour, baking powder, bicarbonate of soda, salt and coffee. Fold these ingredients into your creamed batter.
  3. Fold in the chocolate chips and hazelnuts.
  4. Now chill the mixture in the fridge for up to 24 hours, I chilled mine for 3 hours but have heard that even 30 minutes is sufficient.
  5. Preheat the oven to 180°C and prepare a baking sheet with baking parchment. Scoop the cookie dough mixture using a spoon into small heaps, using your hand to compress the dough if it's crumbly. It spreads out quiet nicely, so you should be able to make 20 cookies from the ingredients above.
  6. Bake for 10 minutes or until the edges of the cookies are turning golden.
  7. Eat warm, with a glass of milk, for utter decadence.
Notes
This recipe makes 10 to 20 biscuits, depending on how thick and large you make them.

2 Comments

  1. The first thing i would make with this mixer is the dough i would need to make my moms strufela. It is lltite fried dough like balls that you put honey and holiday sprinkles on!! Its a tradition i have kept every holiday season since she passed away in 1994. This would so help me out i have wanted one of these mixers for about ummm ten years!!!

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