25 November 2015

Recipe | Chocolate Chip & Hazelnut Cookies for Two!


On Monday I posted the recipe I enjoy whipping up for my Nutella Hot Chocolate, which I was delighted to see you guys really seemed to enjoy! Following that post I had several requests for the recipe for the giant cookies that accompanied my hot chocolate in most of the pictures.

Since it's just my husband and I, finding recipes or simply just buying food for just two people seems impossible. Most food we pick up is packaged in large quantities and food waste is something we really struggle with. We are trying hard to reduce our food waste as well as come up with quick and simple recipes that taste just as good as the store versions on a smaller scale.

I absolutely love fresh cookies hot from the oven, but whipping up a standard batch of cookie dough is out of the question as normal recipes simply make too much. Sure we could freeze the dough and bake when our sweet tooth calls for it, but our little apartment doesn't have a freezer so that idea is out! Then I came across several recipes for batches of cookies to serve two! Perfect! After trying out many different versions of this recipe - here is my slightly tweaked and favourite version - Chocolate Chip and Hazelnut Cookies for Two!

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In addition to the Ingredients above you will also need:
  • Mixing Bowl
  • Balloon Whisk
  • Spatula / Wooden Spoon
  • Baking Tray lined with NON-STICK Parchment 
  • Ice Cream Scoop or a spoon of your choice to create equal sized cookies

Let's get baking!


1.
Start by softening your butter in the microwave (in a microwave safe dish) but not quite melting it. Usually between 10-15 seconds will do. 

While your butter is softening, turn your oven on to preheat at 175ºC (Fan) / 190ºC / 350ºF and line your baking tray. 

2.
Add your brown sugar,  granulated sugar, salt and vanilla extract to the melted butter in your mixing bowl and whisk together until smooth and resembling a runny caramel. 

3.
Add your egg yolk to your butter and sugar mixture and gently whisk together. 


4.
Next add your flour and bicarbonate of soda, and switching to your spatula, begin to mix well with your wet ingredients.


5.
Once everything is combined - you can go ahead and add you cookie flavours. I chose chocolate chips and hazelnuts, but you can add whatever you like a this stage.


Some tasty tips:
  • White Chocolate and Cranberries
  • Chocolate Chips and Peanut
  • Fruit and Nut
6.
Combine your ingredients well and then scoop your mix out into equal size portions. For two GIANT cookies like those in my Nutella Hot Chocolate recipe, simply divide your dough into two equal portions and spoon into a ball shape on your tray. 

If you do decide to bake GIANT cookies - make sure you leave enough space between them on the tray as they will spread out during cooking, and you want to avoid them baking together. 

Today, I decided to bake 4 large cookies - you could also get 6 regular sized cookies out of this batch. 

To ensure my cookies were as equal in size as possible - I used an ice cream scoop to divide the dough onto the tray. 


7.
Bake your cookies for 10 - 12 minutes in the centre of your oven. Despite the smell now wafting through your kitchen  - resist the temptation to just give up and eat the dough as is! There is raw egg in this recipe!


8. 

THE GOLDEN RULE OF BAKING COOKIES / BISCUITS

Remove your cookies from the oven when they are nicely golden. 10 - 12 minutes is pretty standard but individual oven settings etc may vary so be sure to watch them. 

The number one rule of baking cookies is to make sure you do not OVERBAKE or you will lose that beautiful chewy consistency.

You want to make sure your cookies are just golden coming out of the oven and then LEAVE them on the baking tray for a further 5 minutes to set. They will feel spongy and soft to the touch, and many people worry this means they are not cooked. 

Trust me - don't worry! This is completely normal, your cookies will continue to cook on the warm tray as well as firm up. 


This is the ultimate test of dedicated cookie baking, because the smell alone will make you want to devour every single one! Once you have made it past the five minute cool down mark, you can then transfer your cookies to a wire rack to cool further OR if you're like me and impatience has gotten the better of you - enjoy them warm with an ice cold glass of milk! 



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