Thursday, March 31, 2011

Chocolaty Chip Cookies

I first saw this recipe while browsing around on The Kitchn.  The original post was a cookbook review and recipe from Michel Richard's cookbook, Sweet Magic.  I saved the link on my desktop knowing I'd get around to baking these chocolaty cookies one day. Well, not sure if you saw my new logo on my Facebook page, but if you didn't you should have a look.  Feed Your Sister is going places in the next few weeks!  That's right, a new home, some behind the scenes people and I have been working on putting it all together!  But anyway, I wanted to send my family friend, Joey, who worked on the logo for me some delicious treats!  I chose to make these cookies! I also had some extra to give to another friend, and she described the cookie as the perfect combination between crispy around the edges but soft and chewy in the middle!  The recipe is pretty simple, all done in the food processor and a little elbow grease!  The slice and bake type deal is great, that way your hands don't get too dirty either!  It's a win-win!

A few changes from the original recipe...I did not toast the hazelnuts and then bother to steam them to get the skins off, what I did do was toast them in a dry pan for a few minutes, until they were fragrant and then threw them in the processor!  Next, I had semi-sweet mini chocolate chips in the freezer and thought it would be fine to replace them for chopping up 8 ounces of chocolate.  Same difference, right?  Well, here's the recipe!  Next time I go to the bookstore I am definitely going to check out Michel Richard's cookbooks and see what else he's got for me!
Extremely Chocolaty Chip Cookies
(adapted from Michel Richard's Book Sweet Magic)
Makes 24 cookies (I was able to get about 30 cookies)

1 cup hazelnuts
14.4-ounce box graham crackers, crushed (about 4 cups)
8 ounces dark or semisweet chocolate (I used mini chocolate chips, they worked great and made less work for myself!)
1/2 cup dark alkalized (Dutch process) cocoa powder (I used Hershey's, totally fine!)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup packed brown sugar, dark
2 large eggs
Note: The cookie dough is rolled into a cylinder shape that can be refrigerated for several days or frozen for several months. Defrost it in the refrigerator before baking.
Place the hazelnuts and graham crackers in the bowl of a food processor fitted with the chopping blade and pulse to produce a fine powder. Roughly chop 4 ounces of the chocolate and add it to the food processor bowl, along with the cocoa powder. Process all together for 15 to 20 seconds, or until uniformly combined. Using a spatula, mix the butter and brown sugar in a medium bowl. Add the eggs and the contents of the mixer bowl and incorporate well.
Divide the dough into halves. Lightly wet your work surface, cut a length of plastic wrap about 24 inches long, and lay it on the damp counter. Place one of the dough balls in the center of the plastic. Take one edge of the plastic wrap and fold it over the dough. Tuck it under and roll the dough, forming a large sausage shape approximately 3 inches in diameter and 6 inches long in the process. Roll up the entire length of the plastic wrap around the dough two or three times. Next, twist both ends of the plastic very, very tightly. If you loosely pack this dough, it will crumble too easily. Fasten the ends tightly with twine or twist ties. Repeat the above steps with the other piece of dough. Refrigerate at least 4 hours, or until firm.
To bake the cookies, preheat the oven to 325 degrees. Cut the remaining 4 ounces of chocolate into large "chips." Line two sheet pans with Silpat or parchment. Slice the dough into ½-inch-thick disks. Place 6 cookies on each sheet pan and press 6 to 8 chocolate pieces into the top of each or sprinkle a few mini chips and press lightly into the dough. Bake the cookies for about 20 minutes. They will be very delicate—let them sit on the pan for 5 minutes until they are firm and cool enough to remove with a spatula. Carefully transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.


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