Very Chocolaty Chocolate chips cookies
Once Thanksgiving is gone we all catch pretty fast the Christmas spirit: days are shorter, cooler, streets are already decorated, Santa is hanging around, kids are more and more excited. And for most people baking is one of their favorite hobby during the holidays.
There is no one single party where you go without seeing any kind of cookies. Some people even host amazing cookies exchange parties where people share their favorite cookies with friends. A great way to taste different cookies and share recipes.
I am very chocoholic. Raised in Bayonne, France ” World chocolate capital ” I love chocolate in any form: hot cocoa, truffles, cake, tart, cookies, candies….
There is nothing better that chocolate and nuts, this is the best pairing. I decided to add raw hazelnuts to this recipe but roasted hazelnuts will be perfect too. If you do not have any hazelnut handy you can use pistachios, walnuts, almonds…and overall the salt adds more flavor too.
These cookies go fast .People love them and they are eaten fast.
This recipe is for making about 12 cookies I suggest you to double the batch. They keep well in a tin box. Perfect for with hot tea, Glogg or cold milk.
Bon Appetit !
Very Chocolaty Chocolate-Halzenuts Chips Cookies
Adapted from Nigella
4 oz – 125 gr semisweet chocolate ( I used TJ’s 70% dark Belgium chocolate)
1 cup – 150 gr flour
¼ cup – 30g unsweetened cocoa, sifted
1 teaspoon bicarbonate soda
1/2 teaspoon salt
½ cup – 125g soft butter
½ cup – 75g light brown sugar
¼ cup 50g granulated white sugar
1 teaspoon pur e vanilla extract
1 egg, cold from the fridge
1 cup – 150 gr chocolate chips (2 bags)
½ cup hazelnut chopped
coarse salt
1. reheat the oven to 170°C/gas mark 3 / 325 F. Melt the 125g- 4 oz dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2. Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3. Cream the butter and sugars in another bowl. Add the melted chocolate and mix together.
4. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate chips and hazelnuts.
5. Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them. Sprinkle a little each mound with coarse salt.
6. Cook for 18 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7. Leave to cool slightly on the baking sheet for 4-5 minutes, then transfer them to a cooling rack to harden as they cool.
Recette en Franncais
4 oz – 125 gr de chocolat (j’ai utilisé de TJ’s chocolat noir Belge 70%)
1 tasse – 150 gr de farine
¼ de tasse- 30g – cacao non sucré en pouvre tamisé
1 cuillère à café de bicarbonate de soude
½ cuillerere a thé de sel
½ tasse – 125g de beurre mou
½ tasse – 75g de sucre roux
¼ tasse – 50gde sucre granulé blanc
1 cuillère à café d’extrait de vanille pur e
1 oeuf,
1 tasse – 150 gr de pépites de chocolat
½ tasseNoisettes hachées
gros sel
1. Préchauffer le four à 170 ° C / thermostat 3 / 325 F. Faire fondre le chocolat 125g-4 oz soit dans le micro-ondes ou dans un plat résistant à la chaleur sur une casserole d’eau frémissante.
2. Mettez la farine, le cacao, le bicarbonate de soude et le sel dans un bol.
3. Melangez le beurre et les sucres dans un autre bol.Ajouter le chocolat fondu et mélanger a nouveau.
4. Incorporer l’extrait de vanille et l’œuf froid, puis mélanger les ingrédients secs. Enfin mélanger les pépites de chocolat et de noisettes.
5. Avec une cuillere a glace ou une gosse cuillee fomer 12 monticules de taille égale – – et les placer sur une feuille de cuisson tapissée environ 6cm d’intervalle. Ne pas les aplatir. Soupoudrer tres legerement de gros sel sur chaque tas.
6. Cuire pendant 18 minutes, le test avec un cure-dent pour s’assurer qu’il sort semi-propre et non humide avecla pâte à gâteau.
7. Laisser refroidir légèrement sur la plaque de cuissonpendant 4-5 minutes, puis les transférer sur une grille de refroidissement à durcir en refroidissant.
