Sunday, November 8
Because they're crunchy on the outside, and chewy on the inside.
They taste of chocolate without making you feel so ill from chocolate overload
There's *just* enough nuttyness to them
They take less than an hour to make from pantry to tummy. mmmmm!
125 grams butter, melted
3/4 cup brown sugar
1/2 cup white sugar
1 egg + 1 extra yolk
1 tsp vanilla essence
1/2 cup nutella or nutino
2 cups plain flour
1/2 tsp baking powder
250g dark choc chips
1 cup chopped pecans of hazelnuts (optional)
Preheat oven to 180 degrees c
Mix melted butter, sugars and eggs with an electric beater, stand mixer or food processor until smooth
Add nutella/nutino and essence, again combine until smooth
Add flour and baking powder, mix until fully combined, may look a bit rough/dry, but don't worry!
Take off mixer and with spoon, stir in choc chips and nuts
Roll walnut-size balls of mixture and put onto greased trays (I use canola spray)
Bake for about 12 minutes - they will be slightly cracked on top and puffy - let cool on tray for about 5 minutes, then transfer to cooling rack.
Makes about 50. Suitable to freeze dough before rolling, or freeze cookies after cooking.
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