Sunday, 13 February 2011

sea salted chocolate chip cookies

this is a variation on david lebovitz's 'salted butter chocolate chip cookie'
here is what you need

115 grams of unsalted butter at room temperature
110 grams of demerara sugar 
100 grams golden sugar 
1 large egg
1/2 teaspoon vanilla extract
100 grams white flour
100 grams wholewheat flour
1/2 teaspoon baking soda
1 teaspoon flaky sea salt
200 gram dark chocolate bar broken into chunks
1 cup hazelnuts half of which should be blitzed and half should be whole
zest of an orange

start with toasting the hazelnuts in a oven skillet at a 180 degrees celsius. it should take you around fifteen minutes. be sure to watch them whilst they toast as you don't want to burn them. when they have coloured slightly and smell toasty turn the oven off and leave the hazelnuts in the oven. 

cream the butter and sugars together until fluffy and creamy. beat in the egg and vanilla. 

sift the flours, baking soda and salt and incorporate into the batter.

then mix in the hazelnuts and the chocolate. the warmth and oiliness of the hazelnuts will soften the chocolate and make most of it melt. some of the chunks will remain. then add the orange zest. 

chill the batter for about an hour or so before you make the cookies.

preheat the oven to 180 degrees. grease a cookie sheet and put walnut sized balls of the cookie dough on to it. make sure to leave even spaces between the cookies to allow room for spreading. bake for 10 - 12 minutes. 

 the cookies are ready when they are set on the outside but still slightly soft in the centre. remove from the oven and let cool for a couple of seconds before you remove them to a plate. 

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