Chocolate cookies with hazelnuts and white chocolate chips
Votes: 2
Time: 1 hour.
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
Chocolate cookies with hazelnuts and white chocolate chips - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup blanched chopped hazelnuts
- 1/3 cup premium flour
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 225 g dark chocolate, chopped
- 6 tbsp (90 g) butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 3/4 cup sugar
- 1 cup milk chocolate
- 1 cup white chocolate
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Cooking the dish according to the recipe:
- Preheat the oven to 170°C (350°F), positioning racks in the upper and lower thirds. Spread the hazelnuts on a baking sheet and bake on the top rack until golden brown, about 7 minutes. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, and salt. In a microwave-safe bowl, combine the chopped chocolate and butter and microwave, stirring in 30-second intervals, until melted. Add the vanilla and whisk until smooth. Set aside.
- In a large bowl, beat the eggs with a mixer on medium speed for about 1 minute, until foamy. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low. Add the flour mixture and beat until combined, about 1 minute. Add the hazelnuts and chocolate chips and mix well.
- Place 1 heaping tablespoon of dough on each prepared baking sheet, 5 cm apart.
Bake for 12-15 minutes, rotating the baking sheets halfway through, until the cookies are slightly puffed and crisp. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
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