Saturday, September 03, 2011

HAZEL NUT DOUBLE CHOCOLATE CHIPS COOKIES


The cookies are a chocolate cookie made with plenty of cocoa powder. They are studded with pieces of chopped hazel nuts and milk chocolate chips. The cookies that have a great chocolate flavor highlighting the unsweetened cocoa powder in the dough.

That dark chocolate flavor means that the cookies aren’t too sweet, so I opted to use milk chocolate chips in these. Milk chocolate adds some extra richness to the cookies in addition to adding even more chocolate flavor.
You can use semisweet chocolate chips, if you don’t have milk chocolate, and can even use dark chocolate chips if you prefer the dark side!.

The cookies are tender, slightly chewy and very satisfying. They’re not brownie-like cookies when it comes to texture, but the definitely have a brownie-like depth of flavor to them!

INGREDIENTS
452 g (16 ounces) good-quality bittersweet dark chocolate – 70% cocoa solids, coarsely chopped/452 g chocolat hitam
113 g unsalted butter, cut into 8 equal pieces / 113 g mentega bahagi kepada 8 bahagian
2 tablespoons extra strong espresso, brewed / 2 sdb serbuk kopi – saya guna Nescafe
156 g (1¼ cup) plain (all-purpose) flour, /156 g atau 1 ¼ cawan tepung ayak dan sinpan ¼ cawan untuk diadukkan dengan dengan cokolat putiH sifted, divided (reserve 31 g (¼-cup) to toss with chocolate chunks)
1¼ teaspoon baking powder/ 1 ¼ sdt baking powder
½ teaspoon table salt/ ½ sdt garam
4 large eggs / 4 biji telur
350 g (1¾ cup) golden yellow sugar (light brown sugar), packed /350 g atau 1 ¾ cawan gula perang
1 teaspoon pure vanilla extract/ 1 sdt vanila
6 ounces (1 cup) milk chocolate chunks/ 1 cawan cokolat chunks
6 ounces (1 cup) white chocolate chunks/ 1 cawan white chocolate chunks
1 cup toasted chopped hazelnut /1 cawan kacang hazelnut panggang yang dicincang

PREPARATIONS

  • ·         Melt the bittersweet chocolate and butter in a large heatproof bowl set over a pan of just simmering water, stirring occasionally until smooth./ Cairkan cokolat.
  • ·         Add the brewed espresso and stir until well combined, set aside to cool./ Masukkan serbuk kopi kacau dan letak sebelah
  • ·         Using a fine mesh sieve, sift the flour, baking powder and salt into a small bowl.  Remove 31 g (¼-cup) of the flour mixture and place the mixture into another small bowl; set both aside./ Ayak semua bahan kering. Asingkan ¼ cawan tepung dan ketepikan dahulu.
  • ·         In the bowl of an electric stand mixer fitted with the paddle attachment on medium speed, beat the eggs, brown sugar and vanilla until well combined./ Dalam mixture pukul telur vanilla dan gula perang.- Medium speed
  • ·         Reduce speed to low, add the chocolate mixture, stir to combine, scraping sides and bottom of bowl as needed, until well incorporated./ Perlahankan speed dan masukkan adunan cokolat, kacau rata dan sebati
  • ·         Add the 125 g (1-cup) flour mixture; using a large spatula fold until just combined./ Masukkan 1 cawan tepung dan gaul rata
  • ·         Add the milk chocolate and white chocolate chunks to the reserved 31 g (¼-cup) flour mixture; stir to coat the chocolate chunks.  Add to the cookie dough; using a large spatula, fold until just combined./Masukkan kedua-dua cokolat chunks, kacau rata.
  • ·         Cover and chill in the refrigerator for 30 minutes./ Tutup dan dinginkan selama 30 minit.
  • ·         Preheat oven to 180° C (350° F).  Line baking sheets with non-stick baking paper./ Panaskan oven dan sediakan dulang pembakar
  • ·         Remove cookie dough from the refrigerator.  Using a 1-tablespoon ice-cream scoop, drop heaping mounds (about 1½-tablespoons) of cookie dough onto prepared baking sheet, spacing 2-inches apart.  (Return cookie dough to refrigerator in between batches)./Keluarkan doh dari fridge, sudukan doh dalam Loyang pembakar. Guna 1 sdb scoop ice cream. Atur doh dalam dulang pembakar. Masukkan semula dalam fridge.
  • ·         Bake, rotating baking sheet halfway through baking, until the surface of the cookies are just set, shiny and crackly, 12-15 minutes./ Bakar selama 12-25minit sambil dipusing-pusingkan dulang pembakar
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Cookies jenis ini tidak payah tunggu Hari Raya, American drop cookies jenis ini sesuai di mana-mana sahaja. Resipi ini ranggup dan nescafe yang dimasukkan ke dalam adunan menambahkan keenakkan cookies ni. Boleh dimasukkan apa-apa jenis kekacang favorite anda. Very chocolaty !!!!

    Next Post - Nutella Hazelnuts Cookies
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