Cookies on the Fly

Since I’m currently starring in my very own version of “The Terminal” (which might be tolerable if I could hang with Stanley Tucci, but is rather miserable under the circumstances), I think my time is best served by blogging cookie recipes and eating the ridiculously expensive chocolate-covered cherries I bought in the gift shop.  Wait; scratch that last part.  The cherries turned out to be encased in standard consumer packaging, and when I attempted to open the bag, it refused to rip just long enough to make me put some muscle into it, then gave way suddenly, showering chocolate-covered cherries all over the carpeting of gate D9.  Denied.  I am depressed.

So anyway, cookies.  This recipe comes from 1001 Cupcakes, Cookies & Other Tempting Treats.  The cookie is extremely rich.  You know a cookie is rich when you have to use Nutella to cut the sweetness.  I’d double.  The daubs of dough are comparatively large, and the subsequent cookies disappeared fast.

Chocolate & Hazelnut Drops

1 cup butter, softened
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 tsp vanilla extract
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa
Pinch of salt
2/3 cup ground hazelnuts
1/3 cup semisweet chocolate chips
4 tbsp chocolate and hazelnut spread

Preheat the oven to 375° F.  Line two baking sheets with parchment paper.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the egg yolk and vanilla extract.  Sift together the flour, cocoa and salt into the mixture, add the ground hazelnuts and chocolate chips, and stir until combined.

Scoop out tablespoons of the batter and shape into balls, then place them on the baking sheets, spaced well apart.  Use the dampened handle of a wooden spoon to make a hollow in the center of each cookie.  Bake in the preheated oven for 12-15 minutes.

Let cool on the baking sheets for 5-10 minutes, then transfer the cookies to wire racks to cool completely.  When cold, fill the hollows with the chocolate and hazelnut spread.

Image

Om nom nom and repeat!

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5 Responses to “Cookies on the Fly”

  1. When Harry Met Celery Says:

    What lovely cookies. When you have the time, do drop by my space. I just made some chickpea and cracker-based hors d’œuvres and would love to know what you think

  2. Janice Wiedenhoeft Says:

    These sound great, but I have to have the orange macadamia recipe PLEASE!

  3. Cookies on the Fly Part II: Continuing Service to Nowhere « The Gumball Machine Says:

    […] The Gumball Machine You have to put something in to get something out, and you won't always get what you expect. « Cookies on the Fly […]

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