It's time once again for Group A's reveal for the Secret Recipe Club. It's always fun when I get my email with a new blog to explore and drool over. If you want to know more about SRC and why I'm revealing a recipe today, click over and see the explanation there. Then come back to see what I made. This month, the blog I perused was Easily Good Eats.
The premise of this blog is simple: good food that is made with pantry staples - quick and easy preparation. While the recipes sounded interesting, J nixed many of the things I suggested making. He's not really into exotic, and while I do get him to try a variety of foods, he will say no sometimes.
I finally decided that the best route to go would be a baked good, and there were tons to choose from. With J's love of chocolate chip cookies, I decided to bank on that and make something a little different that weren't so exotic that he'd have issues and I'd have a whole recipe to eat myself.
I have an ongoing love affair with Nutella. It's chocolate and you're encouraged to eat it for breakfast. How could that be wrong? I've made cakes, and I've made ice cream. While this doesn't actually use Nutella, the recipe uses the building blocks of Europe's favourite breakfast spread. It even includes coffee, so really, this cookie is breakfast material! Despite the fact that J rolled his eyes at me when I announced that these were breakfast fare, I think I've discovered my life's calling: to convince the world that we should eat cookies for breakfast. Or leftover chocolate cake if you're Bill Cosby. Perhaps it's just as well that I don't have children, and just have a cat who is perfectly content to eat her kibble.
I present to you now Easily Good Eats' Cappucino Chocolate Chunk Hazelnut Cookies:
2-1/4 c flourAdapted from Easily Good Eats
3/4 c sugar
3/4 c brown sugar, packed
3/4 c butter, softened
4 Tbsp milk
1/2 tsp baking soda
1 tsp salt
2 tsp vanilla
2 Tbsp instant coffee
1 c chocolate chunks
1 c hazelnuts, chopped
1. In a medium bowl, stir together flour, salt and baking soda. Dissolve coffee in milk in a measuring cup, and add vanilla.
2. In the bowl of a stand mixer, cream butter and sugars until light and fluffy. Add eggs, one at a time, followed by the coffee mixture. Stir in flour mixture.
3. Add nuts and chocolate chunks. Stir by hand until evenly distributed. Refrigerate dough to rest overnight.
4. Preheat oven to 350F. Drop dough on prepared baking sheets about 2" apart. Bake 10-12 minutes, or until golden in colour and still soft in the middle. Cool 10 minutes on the baking sheet before removing to a rack to cool completely.