Recipe based on Chocolate chunk cookies with almonds
time: 20 min preparation + 12 min (times 2) baking + 10 min cooling
makes 18 cookies
- 1/4 cup (35 g) oats, not instant
- 1 1/4 cups (170 g) regular flour OR, what I used: 1 1/4 cups (150 g) whole spelt flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (4 g) baking soda
- 1/4 teaspoon (2 g) salt
- 1 stick (120 g) butter room temperature
- 3/4 cup (160 g) light brown sugar (no substitute or they won't be chewy)
- 1 large egg or 1 medium + 1 egg yolk
- 1 Tablespoon (30 g) home made vanilla sugar
- 1/2 cup (70 g) whole hazelnuts
- 6 oz (170 g) white chocolate
- Preheat oven to 180C/350F (fan forced function). Line two baking sheets with parchment paper.
- On a medium skillet set on medium/high, toast nuts for 5 minutes, stirring often. Rub cooled nuts between your hands to remove the thin skin. Chop them in a food processor with steal blades or with a big knife. Chop chocolate the same way.
- Using the same processor, blend oats till fine. Transfer it to a medium bowl and mix it together with flour, baking powder, soda and salt.
- In a bowl of a standing mixer equipped with a paddle attachment, beat butter with sugar till fluffy, about 5 minutes. Mix in egg. Add the flour mix. Combine it together without over-mixing. Stir in chocolate and hazelnut pieces.
- Using an ice cream scoop or two tablespoons (and some water to dip your tools in), make golf-size balls and arrange on the sheets, loosely spaced, 9 balls on each. Do not flatten.
- Place one baking sheet at the time in the hot oven for about 12 minutes, till cookies just starting to slightly brown around the edges (or one edge).
- Take the sheet out of the oven, let cookies cool on the sheets for 5 minutes and then lift and transfer (using a flat, skinny tool) to a cooling rack for further cooling.
- Mrs. de Laurentiis once said that she keeps this cookie dough in her freezer at all times; I almost believe her;
- I've made these countless times...it's just this time I realized I can alter them a bit more;
- first idea was to use whole spelt - no problem;
- second was to use white chocolate instead of dark - nice!
- third was to reduce sugar quite a bit (and only use brown sugar), since white chocolate is a lot sweeter than dark;
- forth...I went back to hazelnuts and I liked it;
- last thing...was to cut the whole recipe in half; I'm not in the habit of freezing cookie dough like Giada but we are in the habit of eating these one after another...skipping lunch, filling guilty, etc.;
- so...in this white chocolate version, cookies tastes somewhere between vanilla, butter scotch and caramel;
- they are soft and a little chewy, that is, if you don't leave them in the oven too long;
- and they did turned out incredible and worth to stop your day to eat one...or two.