Triple Chocolate Cookies With Nuts
When it comes to cookies, I find myself going for either chocolate chip or a simple sugar cookie with powder sugar. Simplicity in my mind tastes better than the elaborate. However, when I start to experiment with cookies and I study various recipes, ideas come to mind. I love this stage of my recipe testing. I start to think of flavor combinations and texture. A lot of what people eat is not just about flavor, but about texture. People remember the mouth feel of food just as they remember the flavor. I bet there is a food that you won't eat because of the texture. You say to people I don't like avocados and partly its because of the taste and maybe lack of flavor, but it is also the texture of the food. Anyway, when I create and test recipes, texture definitely plays a role in the recipe.
So, when I was looking for a great chocolate cookie, I knew it needed to have great flavor, but also great texture. When I tested the triple chocolate cookie, the cookie was too chocolate-ly. It was too soft and the texture needed something more. I tried various nuts (except Pecans, I am allergic) and some tasted great and some where well.....the texture was not there. However, most nuts worked!
Well, without further adieu, here is the recipe.
Ingredients :
- 2 1/2 cups / 11 1/4 ounces / 312.5 grams - AP Flour
- 1/4 cup / .8 ounces / 23 grams - Unsweetened Cocoa
- 1 teaspoon - Baking Soda
- 1/2 teaspoon - Salt
- 1 cup / 7 ounces / 200 grams - Brown Sugar
- 3/4 cup / 5 1/4 ounces / 157.5 grams - Granulated Sugar
- 1 cup / 8 ounces / 226 grams - Unsalted Butter (room temperature)
- 4 ounces / 113 grams - Semi - Sweet Chocolate Melted
- 2 - Large Eggs (room temperature)
- 2 teaspoon - Vanilla
- 1 cup / 4 ounces / 114 grams - Finely Chopped Hazelnuts (I used various kinds of nuts - almonds, hazelnuts and walnuts. I liked the walnuts best, but my testers preferred Hazelnuts.)
- 1 bag / 10 ounces /283 grams - Bittersweet Chocolate Chip
Directions:
Sift flour, cocoa, baking soda and salt.
Melt the Semi-Sweet Chocolate. (let it cool)
Cream Sugars with butter till light and fluffy.
Add eggs and vanilla and mix till thoroughly combine.
Add the melted chocolate. Mix till thoroughly combined.
Slowly add the flour. Mix until just combine. Do not over mix.
Add the chocolate chips and nuts and again, mix until just combine. Do not over mix.
Wrap the dough in plastic wrap and refrigerate overnight.
Preheat oven to 325 degrees F / Gas Mark 3 / 163 degrees Celsius.
Take cookie dough out of the refrigerator and let it sit for about 30 minutes.
Take a cookie scoop (you can pick any size or use a tablespoon). Scoop on parchment on a cookie sheet.
Bake for 5 minutes and flip pan bake for another 5 minutes.