These brownie-like cookies are filled with 3 kinds of chocolate and delicious toasted nuts.
The smaller you can break up the chocolate, the quicker it will melt. Be sure to use bittersweet chocolate, you want the rich chocolate flavor but not excess sweetness.
Once the batter has been mixed up and has been dropped onto a lined baking sheet, I press the reserved chips and nuts onto the outer surface of the batter. It only takes a bit more time, but it really makes the cookies look so much more appetizing!
|Chocolate-Hazelnut Cookies|| || |
- 1 cup blanched hazelnuts, toasted & chopped (or keep whole)
- ⅓ cup GFC Flour Blend for Baking
- ½ tsp baking powder
- ¼ tsp salt
- 8 oz bittersweet chocolate, chopped
- ⅓ cup butter or margarine
- 1 tsp vanilla
- 2 eggs
- ¾ cup sugar
- ½-1* cup GF milk chocolate chips, divided
- ½-1* cup GF white chocolate chips, divided
- Toast blanched (peeled) nuts in a dry skillet on the stove or med-high heat, or on a baking sheet at 350°F for about 7 minutes or until golden, shaking pan a few times while cooking. Allow to cool and chop, set aside.
- In a small bowl mix together the flour, baking powder and salt, set aside.
- Melt together the bittersweet chocolate and butter, stirring until smooth. Add vanilla.
- In a large bowl beat the eggs for a minute, then add the sugar, beating for another 5 minutes. Gradually add the slightly cooled chocolate mixture until well blended, then add the flour mixture.
- Fold in the nuts and chocolate chips (all or half*)and drop by tablespoons onto a lined baking sheet. Cookies will not spread out very much, so you can place them closer together.
- Bake at 350°F for 12-15 minutes until puffed and crackly. Allow to cool on baking sheet for about 5 minutes before moving to wire rack.