Cookie Swap – Page 5 – Westchester Supper Club

December 13, 2014 » by Ashley » Theme: Cookie Swap

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies

Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies
Ambitious Kitchen

Prep time
2 hours
Cook time
10 mins
Total time
2 hours 10 mins

Nutella is stuffed between a hazelnut brown butter flavor enhanced chocolate chip cookie then sprinkled with sea salt.

Recipe type: Cookies
Serves: 2 dozen cookies

2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
1 jar of Nutella, chilled in refrigerator
Coarse sea salt for sprinkling

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfectly rolled! Make sure that the Nutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

If dough is hard once chilled, place out to thaw for 20-30 minutes or until you can work with it.

December 13, 2014December 15, 2014 » by Michael » Theme: Cookie Swap

Chocolate Hazelnut Biscotti

Yield: 3 dozen cookies

Ingredients
• 2 tablespoons (28 grams/1 ounce) unsalted butter, slightly softened
• 1 cup plus 1 tablespoon (212 grams/7.48 ounces) sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 plus 2 tablespoons (170 grams/6 ounces) all-purpose flour
• 1/2 cup plus 2 teaspoons (52 grams/1.83 ounces) unsweetened cocoa powder
• 1 teaspoon instant coffee powder
• 1 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1 3/4 cups (227 grams/8 ounces) hazelnuts, whole, toasted
• 3/4 cup (130 grams/4.59 ounces) semisweet chocolate chips
• 1 large egg for egg wash

Procedures
1. Position one rack in the middle of the oven, and preheat the oven to 350ºF. Line the cookie sheet with parchment paper.

2. In a bowl with an electric mixer, cream the butter with the sugar for 1 minute or until a sandy mixture forms. Add the eggs and vanilla and mix until fluffy and lighter in color, about 1 minute more.

3. In a medium mixing bowl, add the flour, cocoa powder, coffee powder, baking soda, and cinnamon and whisk together. Add to the butter-and-egg mixture in 2 additions, and mix only until combined.

4. Fold the hazelnuts and chocolate chips into the dough, and mix until evenly distributed. The dough will be thick and hard to stir. If it is too sticky, chill briefly.

6. Divide the dough into 2 equal pieces, about 454 grams/16 ounces each. On a lightly floured surface, roll each piece of dough into a log about 2 inches wide by 14 inches long by 1 1/2 inches high. Place the logs on the prepared sheet pan with several inches between them.

8. In a small bowl, mix 1 egg with 1 teaspoon of water to make an egg wash. Brush each log with egg wash, coating them evenly on the top and sides.

10. Bake for 27 minutes, rotating the cookie sheet from front to back halfway through baking, until very lightly browned and somewhat firm. Remove from the oven and reduce the oven temperature to 300ºF.

11.Cool the logs for 20 minutes, then place them on a cutting board. With a serrated knife, slice each log on a slight angle into 3/4-inch-thick pieces, keeping them in a row. Slide the row of biscotti together, lift and place back on the cookie sheet, then separate the slices, leave 1/2 inch of space between each one.

12. 9Bake again for 9 to 12 minutes, rotating once during baking, until the biscotti feel slightly firm.

Total Time: 40 minutes