A dear friend of mine is going through a tough patch right now with her health, and because of medication she’s taking, her appetite is about zilch, and the only thing that sounds good to eat, and that she nearly CAN eat, is chocolate chip cookies. With nuts. Soft chocolate chip cookies with nuts to be exact.
I’m faced with a dilemma – I prefer crispy cookies, so anytime my friend wants cookies, she has had to dunk them in coffee to make them palatable. I figured that needs to change. I CAN make cookies that are softer. And since I’m giving her ALL of the cookies (except for the one or two my DH and I ate just after baking them) I needn’t worry that my crispy-cookie-craving will be troubled! We still have cookies in the freezer from the last batch of my favorite One Bowl Thin & Buttery CC cookies from a couple of weeks ago.
These cookies came from a Rick Malgieri cookbook called Chocolate. But I read about them at Jennifer’s blog, Bake or Break. Hazelnuts are definitely on my radar, and with the addition of Frangelico (I used rum just because I didn’t have any Frangelico), a delish combo was made. Jennifer said that the cookies had a crispy edge, but were softer and mounded in the middle. Perfect.
Definitely easy to make, these came together in no time flat. I heated the cube and a half of butter in the microwave for about 15 seconds to get it to perfect soft mixing consistency. I forgot to toast the hazelnuts, but hey, they tasted just great anyway. I used dark rum (more flavor), and enjoyed the little zing it gave the batter. The rum is very, very subtle, so you needn’t worry that it will taste like alcohol.
Hazelnut Chocolate Chip Cookies
Recipe: Nick Malgieri’s cookbook, Chocolate, via Bake or Break blog
1 1/2 sticks unsalted butter — softened
1 cup light brown sugar
1 tablespoon dark rum — or Frangelico
1 whole egg
1 whole egg yolk
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup hazelnuts — toasted, coarsely chopped
2 cups semisweet chocolate chips
1. Preheat oven to 375.
2. Beat the softened butter and brown sugar, then add and beat in the rum or Frangelico, egg and egg yolk.
3. Mix together the flour, baking soda and salt and stir into the butter and sugar mixture. Blend in hazelnuts and chocolate chips.
4. Drop batter (about a tablespoon each) onto a Silpat or parchment-lined baking sheet and bake for 12 minutes (or up to 15, depending on your oven). Cool completely on baking pan (about 5 minutes), then remove and continue baking.
Per Serving: 130 Calories; 8g Fat (56.0% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 63mg Sodium.