Friday, 14 February 2014

White Chocolate Hazelnut Cookies

I'm going to tell you about these cookies.

I don't really need to, to be honest. But yeah, you want to know - how truly soft and delicious they are, with the most satisfying and dreamy flavor combination possible.

The trick with these little pockets of joy is to eat them warm, straight from the oven… actually, that goes for all cookies. Go on, just try one. You need to check that it's cooked, right? You can't go serving undercooked cookies now, can you? Mmm, that's good…  Ooh and what about this one? Is it ok? And this one? Is the next batch just as good?…

Yeah. You get the picture.

I had seven.

That's how good they were.

-ARE. I am sooo making these again.

I realize I haven't really explained these properly. Let me help you out: soft vanillery cookie that's a little chewy on the outside. Then you break one apart, the two halves gently come away and white chocolate oozes out… it makes my mouth water. The hazelnuts have been gently roasted during baking, and exposed chocolate pieces have been caramelized on the surface to give a deeper, mellower flavor to this sweetness. And hey… you can almost convince yourself they're healthy because they've got hazelnuts in them. Just think of all the benefits!

Seriously, make these, now :)

White Chocolate & Hazelnut Cookies

Makes about 24

2 ¼ cups plain flour
1 tsp baking soda (bicarbonate of soda)
160 g butter, softened
¾ cup white sugar
¾ cup soft brown sugar, firmly packed
1 tsp vanilla extract
2 eggs
2 cups white chocolate buttons
1 cup hazelnuts

Preheat oven to 180°C.
Sift together flour and baking soda.
In a separate bowl, cream butter, sugars and vanilla until light and creamy. (It is essential that you beat the mixture well at this stage to get that soft, dreamy texture.) Beat in eggs.
Gradually add flour mixture to wet ingredients, mixing until well combined. Stir in chocolate and hazelnuts. Do not over mix.
Drop teaspoonfuls of dough onto lined baking trays, leaving plenty of room for spreading. Bake for 8-10 mins.

Adapted from 'Baking Bible' by Robert P. Winston

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