CRUNCHY CHOCOLATE & ROASTED HAZELNUT COOKIES
Last week, I launched a contest with HomeSense to give six lucky people the chance to win a $250 gift card. Since the contest will run for a few weeks, I thought I’d post new recipes here and there, but focus more on the accessories and photos than the recipes themselves.
Tons of people have been asking me where I buy my dishes, baking pans, and utensils. It’s no secret that they’re a mix of vintage and things from HomeSense.
In both cases, you need to go often since stores frequently update their stock. The cake pan in this photo is one that I purchased new at HomeSense a while ago, that I’ve “aged” over time. My secret? I don’t wash it with water.
I know that sounds weird, but it’s something my grandmother taught me a long time ago and it works. After baking a cake or bread, I wipe my pan with a dry cloth to get rid of any crumbs, but not so much that I remove the layers of butter or grease. That way, it ages nicely over time and gives it that rustic look I adore.
So there you have it: with a little patience, even new things can get that timeworn feel.
On a more culinary note, I find we give chewy cookies all the glory but often forget how great a crunchy cookie can be. Remember dipping cookies in a big glass of milk as a kid? I hope you’ll enjoy this crunchy cookie recipe.
- ServesYields 12 cookies
- Prep time15 min
- Cook time12-15 min
- Timeout1 hour 30 min
- FreezingFreezes well
- 2 cups all-purpose flour
- 1 cup hazelnuts, roasted and crushed
- 1/3 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 tablespoons milk
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- 1 cup butter, at room temperature
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup icing sugar
- In a bowl, combine the flour, crushed hazelnuts, cocoa, baking soda, and salt. Set aside.
- In another bowl, combine the milk, vinegar, and vanilla. Set aside.
- In a large bowl, beat the butter, sugar, and brown sugar for 3 minutes with a hand mixer. Add the eggs one at a time.
- While beating at low speed, gradually add the flour mix, alternating with the milk mixture.
- Cover and refrigerate for 1.5 hours.
- With the oven rack positioned in the centre, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Shape the dough into 1-tbsp balls. Roll each ball in icing sugar.
- Place on the baking sheet and bake for 12–15 minutes.