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Chocolate Hazelnut Crinkle CookiesFrom Gourmet Magazine Food Editor and author, Sara Moulton Friday, December 15, 2006 Gourmet Magazine's Sara Moulton is back with some of their best cookies for Christmas 2006 on Good Morning America. Active Time: 30 minutes. Start to Finish: 4 hours (includes chilling dough) Ingredients Directions Put oven rack in middle position and preheat oven to 350°F. Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turning oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped. Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside. Whisk together flour, cocoa powder, baking powder and salt in a bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about three minutes. Add eggs one at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, two to three hours. Put oven racks in upper and lower thirds of oven and preheat to 350 degrees. Line two large baking sheets with parchment paper. Sift confectioner's sugar into a bowl. Halve dough and chill 1/2 in plastic wrap. Roll remaining half into one-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, three or four at a time, in confectioner's sugar to coat generously and arrange two inches apart on lined baking sheets. Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely. While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioner's sugar and bake in same manner. Recipe makes about seven dozen cookies. Cookies keep for five days, layered between sheets of parchment or wax paper, in an airtight container at room temperature. Recipe courtesy Gourmet magazine, copyright © December 2006.
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