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Chocolate cookies
- (1)
-
Preparation time:
1 h 15 min -
Difficulty:
-
Number of ingredients:
13
The chocolate cookies are made with hazelnut flour. Once you realize how easily the hazelnut flour is made and how nutty it makes the cookies taste, you'll fall in love with this. Melted BAM dark chocolate gives the cookies a hint of cocoa, while the rich and creamy BAM chocolate hazelnut spread enhances them with a real and intense hazelnut flavor.
It takes about 1 hour to prepare the chocolate cookies and 15 minutes to bake them.
BAM tip: You can also use other chocolate spreads to fill the cookies. Other spreads should be heated in the microwave and thus made more fluid before adding them to the chocolate cookies. Thanks to its spreadable consistency, the BAM Chocolate Hazelnut Spread can skip this step and be added to the chocolate cookies without preheating.
Chocolate cookies can be served with variety of other cookies:
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.
Ingredients:
ingredients:
- 100 g BAM Roasted Premium Hazelnuts
- 180 g all-purpose flour
- 50 g BAM cocoa powder
- 1/2 teaspoon baking soda
- a pinch of salt
- 120 g unsalted butter, room temperature
- 120 g BAM dark chocolate drops
- 100 g brown sugar
- 130 g sugar
- 1 large egg
- 2 teaspoons BAM vanilla paste
- 1 teaspoon milk
- 1 jar BAM Chocolate Hazelnut Spread
Instructions:
preparation process:
1
Preheat the oven to 180 °C. Toast the hazelnuts on a baking tray until they give off a pleasant aroma and become noticeably darker, 10 to 12 minutes. Allow to cool. Now place the hazelnuts in a food processor and finely chop. If you use BAM Roasted Premium Hazelnuts, you can skip this step as the hazelnuts are already roasted.
2
Melt the BAM Dark Chocolate Drops with the butter over a water bath. Set aside to cool. In a large bowl, beat the brown sugar, ⅓ of the white sugar and the remaining butter with a hand mixer or stand mixer. Beat for about 2 minutes to make the mixture slightly fluffy. Add the egg, BAM vanilla paste, and milk and beat for 1 minute.
3
Add the melted chocolate mixture and beat for about 1 more minute until well blended. With the hand mixer set on low, beat in the flour until evenly incorporated. Line two baking trays with parchment paper. Spread the other half of the sugar on a plate. Spoon the dough and drop it onto the prepared baking sheet. Roll each piece into a ball, then dip in sugar and place 2 inches apart on the prepared baking sheet. Next, gently press into each ball with your thumb, creating a slight hole into which you will later add the BAM Chocolate Hazelnut Spread.
4
Freeze the unbaked cookies to make them firm. Leave them in the freezer for at least 1 hour. Preheat the oven to 180 °C and turn on the top and bottom heating. Bake for 7 to 8 minutes until they rise slightly. When they come out of the oven, press into the wells again with your thumb to make them deeper.
5
Place half a teaspoon of BAM Chocolate Hazelnut Spread in the holes of the cookies while they are still warm and let cool. Then serve immediately.
Discount on products used in the recipe - 10%:
-5,26 €
Total:
52,60 €47,34 €
-10%
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