Tuesday, September 3, 2019

Chocolate Hazelnut Fig Espresso Cookies

I don't need to convince you that I'm a chewy cookie kinda lady. 

It's clear. I love all thew chewy chocolate chip cookies, chewy peanut butter cookies, molasses cookies... Chewy is a texture I can't live without.

But crisp... crunchy... There's a time for them too!

It's why potato chips are so addictive - that crunch!

A crisp yet tender cookie is the perfect companion to a cup of tea or coffee. It's not quite as sweet which makes it more appropriate and palatable for any time of day. They also keep longer so that you can store them for a week to treat guests whenever they choose to grace your doorstep.

A slice-and-bake technique keeps these easy and mess-free for faster speed to stomach! This dough is great to have stashed in the freezer ready for slicing when that cookie season comes around ;)

The flavour combination here is so seasonally on point!

This buttery hazelnut cookie dough holds onto dried figs, a bit of spice and espresso, then drizzled with bitter dark chocolate. They're a perfect segway into Fall.

Chocolate Hazelnut Fig Espresso Cookies 
makes about 24 cookies

½ cup hazelnuts, roasted and skinned
1 1/3 cups (190g) all-purpose flour
¼ tsp salt
½ tsp baking powder
½ cup (113g) unsalted butter, softened
¾ cup (150g) granulated sugar 
1 large egg
1 tsp instant espresso powder 
1 tsp pure vanilla extract
½ cup (75g) chopped dried figs 
2 oz (1/2 cup) dark chocolate chips

Process hazelnuts in a food processor until finely ground, about 30 seconds. Whisk flour, salt, baking powder and ground hazelnuts together in a bowl.

Beat butter and sugar on medium-high speed using an electric hand mixer or a stand mixer fitted with the paddle attachment for 3 minutes until pale and fluffy. Add egg, espresso powder and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down bowl as needed. Fold in dried figs. Transfer dough to counter and roll into a log about 11-inches long. Wrap well and refrigerate for 1-2 hours.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 

Slice dough log into about 1/4 inch rounds and place them about 1 inch apart on prepared sheets. Bake for 8-10 minutes until edges are slightly browned. Let cookies cool on sheets for 2 minutes, then transfer to wire rack to cool completely.

Microwave chocolate chips in a bowl at 50% powder in 20 second increments with frequent stirring until melted. Drizzle chocolate over cookies and let set about 30 minutes before serving.
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