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Monday, July 16, 2012

Hazelnut chocolate cookies




This is one 'recycled' food I ate all the time.
Following the success of the earlier cookies using 'recycled' sponge fingers, I ventured to find the formula for a foolproof  crispy and light cookie , which is how my resident cookie monster loves it.

I was third time lucky and this batch was a confirmation  that the portions  consistently  yielded the texture I wanted. I call it the 100g and  1 cup formula : with a  100g of flour / sugar / butter and 1 cup of nuts / chocolate. With all the ingredients and gadgets on the counter, it took less than 100 minutes for the cookie magic to happen ( 40 minutes , to be precise )

These cookies do not spread much even though they are not chilled before baking but if you prefer a flatter cookie ( so that it can last longer ),  flatten it with the bottom of a glass and reduce the baking time by a wee bit to 12 minutes.  If you do not have sponge fingers , try ginger digestives  and watch the cookies fly off the plate.

Makes about 26 cookies.

Ingredients for pulsing :
5 sponge fingers  ( about 1 cup in crumbs form )
1 cup chocolate buttons
1 cup hazelnuts, toasted and cooled
1 tsp sea salt
100g flour

Ingredients for whisking :
100g butter, softened
100g sugar

Method :
Preheat oven to 180C, with elevated rack in the middle. Prepare a lined baking tray.

In a food processor, pulse sponge fingers until fine crumbs. Add chocolates buttons, hazelnuts, sea salt and flour. Pulse contents for 3 seconds.

No worries if the resultant mixture is lumpy. Set aside.

In a mixing bowl, whisk butter  and sugar until it is pale and fluffy, about 4 minutes.

Fold in dry ingredients.

Use a measuring spoon ( 1 Tablespoon ) and scoop up cookie dough.

Transfer dough onto the lined tray.

If you have difficulty extracting the dough from the spoon, dip the spoon in flour and knock out excess flour. After scooping the dough, knock out the measured dough on the side of the mixing bowl. Catch the dough with your hand.

Bake in the preheated oven at 180C for 13 minutes. Cool cookies on the tray for at least 10 minutes, until cookies are firm.

Cool cookies further on a rack thoroughly before storing.

Tip :
Whisking butter and sugar can be exciting business for the ants ,especially when the sugar bits flies off the bowl. I work the electric whisk in a rather high pot, butter first to break it up before adding sugar. To be double sure, I stir in  the sugar with the whisked butter before whisking the mixture. 

2 comments:

  1. You have inspired my post today! And you've got me out shooting with my old point and shoot camera this week!


    Mija has a good food photo article here: http://goo.gl/jrsVY

    I hope you father in law is doing well

    ~PN

    ReplyDelete
  2. A very nice recycled recipe, sound so great !

    ReplyDelete