hazelnut-chocolate chip graham cracker cracker cookies

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from WashingtonPost.com, recipe by  chef-restaurateur Michel Richard

dough needs at least 4 hours' time in the refrigerator to firm up. the dough can be frozen for up to 2 weeks. the cookies can be stored in an airtight container for up to 2 days.

yields: 7 dozen small cookies
Ingredients
1/2 c skinned hazelnuts, toasted
12 whole graham crackers, crushed (may substitute 2 cups graham cracker meal)
8 oz (2 sticks) unsalted butter, at room temperature
1/2 c packed dark brown sugar
1 large egg, at room temperature
2 tbsp unsweetened cocoa powder
1 c semisweet chocolate pastilles (flat chips)
 
Directions
1. combine the toasted hazelnuts and graham cracker pieces in the bowl of a food processor; pulse until finely chopped but not powdered.
2. combine the butter and brown sugar in the bowl of a stand mixer or hand-held electric mixer; beat on low speed to avoid aerating the mixture.
3. add the egg and beat just until incorporated, then gradually add the nut mixture and the cocoa powder, beating to form a fairly stiff dough.
4. divide the dough in half. roll into 2 logs, each with a diameter of 1 inch; wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to several days.
5. when ready to bake, preheat the oven to 325 degrees; line 2 baking sheets with parchment paper or silicone liners.
6. working with 1 log of dough at a time, cut the log crosswise into 1/4-inch slices.
7. place the slices on the baking sheet about 1/2 inch apart. bake 1 sheet at a time for 8 minutes; the cookies will spread slightly.
8. transfer the baking sheet to the stovetop (off the heat); while the cookies are still quite warm, place 1 chocolate pastille at the center of each cookie; it will melt a little. let cool completely on the baking sheet before serving or storing, making sure the chocolate is set.
 
Notes:
roasting the hazelnuts:
place the nuts in a small, dry skillet; sprinkle them lightly with sugar, then toast them over medium heat for about 4 minutes, stirring or shaking the skillet often, until they darken in color and become fragrant.

Nutrition Facts
Serving size: Per cookie
Calories: 53
% Daily Values*
Total Fat: 4g 6
Saturated Fat: 2g 10
Cholesterol: 8mg 3
Sodium: 19mg1
Total Carbohydrates: 5g 2
Dietary Fiber: n/a 0
Sugar: 3g
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

Categories:
Dish   CookieCooking Method   Baked
Main Ingredient   Rice/GrainsPrep Time   more than 2 hours
Cooking Time   less than 15 minutes 
Features   Vegetarian




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