Yeah yeah, I know what you’re thinking. Not another chocolate chip cookie recipe.. Sorry ’bout that but few days ago, I found myself craving for them. So I went to Martha Stewart’s website for her Soft & Chewy CCC which I have made before and absolutely loved!
This time, I added some hazelnuts. Why? Because I felt like it. Because I occasionally like the flavor of hazelnut syrup added into my Starbucks drinks. (Okay, totally random thought ;]) So I thought, why not add hazelnuts to the cookies? And then I thought, why not let them soak in coffee too? Turns out, I don’t think it would have given much of a difference if you left the coffee out so it’s all up to you ;).
Loved it! Definitely will be making this in the future again! Crunchy sides, chewy middle = cookie perfection.
Chocolate chip cookies with hazelnuts
adapted from Martha Stewart’s Soft & Chewy Chocolate Chip Cookies
I halved the recipe and it made 11 (bigger than average) cookies or around 15/16 normal sized cookies
1 cup + 2 tbsp. all-purpose flour
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar (original recipe called for granulated and brown sugar but I didn’t have any brown sugar on hand)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
1 large egg
100g semisweet and/or milk chocolate chips — i used a bar of dark chocolate, chopped into smaller piecies
1/2 cup chopped hazelnuts, toasted and as mentioned above, soaked in coffee – totally optional
-Preheat oven to 180C.
-In a small bowl, whisk together flour and baking soda.
-In another bowl, cream butter with sugar. Add salt, vanilla and egg until well mixed.
-Slowly add flour mixture.
-Fold in chocolate and hazelnuts.
-Using an ice cream scoop, scoop dough onto lined baking sheets. Make sure they’re 2-inches apart because they’ll spread in the oven.
-Bake for 8-10 minutes or until golden brown around the edges.