Fluffy chocolate and hazelnut cookies

Here is one of my favorite recipes: cookies to die for, chocolate base, pieces of Toblerone, white chocolate, and toasted hazelnuts. The top of the top, soft in the center, crisp on the edges. A very generous garnish to make XXL cookies.



Tip: place your cookie dough in the fridge for 30 minutes (or 10 minutes in the freezer) before forming your balls of dough, and beware of cooking: small cookies (5/6 cm = 8 minutes) means (7/8 cm = 10 minutes) Max (10 cm = 12 minutes).

Difficulty level              Very easy

 

Preparation time              20 min

 

Cooking time                   10 min

 

Portion                        8 people

List of ingredients

150 g of butter

275 g flour

2 small eggs

1 pinch of salt

1 C. baking coffee

1 C. coffee baking powder

125 g of sugar

125 g brown sugar

20 g unsweetened cocoa

1 sachet of vanilla sugar

100 g of hazelnut

1 Toblerone tablet

100 g of white chocolate

Steps in the recipe

Mix in a bowl the 2 sugars, vanilla, melted butter, and eggs, beat well
Then add cocoa, yeast, salt, and bicarbonate (optional)
Finally, add the flour by mixing well
Break the hazelnuts, cut the white chocolate and the Toblerone into irregular pieces with the knife and add to the base
Place all in the freezer 15 minutes or 20/30 min in the fridge
Prepare 2 baking trays with baking paper, and preheat oven (rotating heat) 356 ° F
Make dumplings of the same size and place them on the plates spacing a little between each cookie that will spread
Bake at 356 ° F  for 9 to 10 minutes, remove from oven and let cool.



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