Gluten-free chocolate and hazelnuts cookies
If you love chocolate cookies, looking for an easy but incredibly delicious recipe to try, your search is over! This recipe is a gluten-free version inspired by Dominique Ansel (creator of the world-famous cronut).
Prep Time: 30 min | Cook Time: 12 min | Total Time: 50 min | Difficulty: Easy | Servings: 6
Ingredients:
220g Dark chocolate chips (60% cocoa content
20g Unsalted butter
120g Caster sugar
1/2tsp Baking powder
20g Corn starch
30g Chopped roster hazelnuts
¼tsp Salt
2 Whole eggs lightly beaten (100g)
Directions:
Day 1
Start by melting butter and 180 grams of chocolate chips in a bowl set over a saucepan with simmering water (make sure the water doesn’t touch the bowl). Stir regularly with a spatula to avoid chocolate sticking to the sides of the bowl. Make sure that you melt the chocolate chips entirely, and chocolate is smooth before turning off the heat.
Keep the chocolate over the pan with hot water to keep it warm.
Combine the sugar, corn-starch, baking powder, and salt in a large bowl, add eggs and whisk until fluffy and lump-free.
Slowly whisk melted chocolate into the egg mixture and gently fold in the rest of the chocolate chips and hazelnuts with a spatula.
Transfer the dough to a smaller bowl and cover with plastic wrap pressed directly onto the dough’s surface. Refrigerate overnight or up to 3 days.
Baking day:
Preheat oven to 190°C, line baking tray with baking parchment.
Using your hands and spoon, break the dough into pieces and form it into balls (approximately 50g each). Place them on a baking tray at least 2 inches (5 cm) away from each other. Press each ball gently with the palm of your hand to make a thick disk. This dough doesn’t spread much while baking, so that you can use most of the space on your baking tray.
Bake in the oven center for 6 minutes (4-5 minutes if your cookies are thinner). Rotate the tray 180 degrees and bake for further 6 minutes. Cookies should just begin to set around the edges but still have a soft spot in the middle.
Take out of the oven and leave them further 6-8 minutes to set.
Notes:
Baked cookies are best to enjoy while warm, although they’ll keep in an airtight container for a couple of days.
Nutrition:
Calories 264, Fat 13 grams, Saturated Fat 3.6 grams, Cholesterol 72 milligrams, Sodium 200 milligrams, Carbs 37.2 grams, Sugar 31.7 grams, Protein 3.1 grams
If you feel adventures and would like to try a CBD version of this recipe or would like to learn more about the topic, please follow the link. There’s lots of useful content on the subject matter and a blog I am regularly contributing to.