I call it the Nuts´n Nougat Choclate Shock. It´s packed with chocolate, almonds and hazlenuts and just perfect for a cold and rainy fall sunday afternoon with a hot chocolate or tea and a good book.
Nuts´n Nougat Choclate ShockHere we go:
Makes about 3 dozen
1 (110g)cup all-purpose flour
1 1/4 (app. 160 g)cups grounded hazelnuts
1/2 teaspoon baking soda
1 cup ( 2 sticks/ 225g) unsalted butter or marge, room temperature
1/2 (60g) cup cranulated sugar
1 cup (120g) packed light-brown sugar or treacle
1 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon bitter almond extract
3 tablespoons chocolate hazelnut spread (like Nutella)
2 large eggs
1 3/4 cups (app. 200g) slivered almonds
2 cups semisweet and/or milk chocolate chips
1. Preheat the oven to 350° (175 C°). Whisk together the flour, grounded nuts and baking soda, set aside. In the bowl of an electric mixer (using the paddle attachment) combine both sugars (or sugar and treacle) with the butter, let mix on medium speed until it gets nice light and fluffy. Than reduce the speed to low and add salt, vanilla, the eggs, and bitter almond. Beat about 1 minute, Add the flour and mix until just combined, than ass the hazelnut chocolate spread and mix on medium speed until the dough is nicely brown. At last carefully stir in the slivered almonds and chocolate chips.
2. Drop heaping tablespoon-size balls of dough about 2 inches (5cm) apart on baking sheets (lined with baking paper).
3. Bake until the cookies get darker (but not black ;) ) on the edges, but still are soft in the center (8-10 minutes). let cool them down completely, eat them all at once imediatelly or store them in a airtight container at room temperature up to 1 week.
Copyrightinformation: this recipe is based on the "Soft and Chewy Chocolate Chip Cookies" Recipe by www.mariastewart.com, this text partly is taken from the mentioned recipe as well.
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