Tuesday, March 23, 2010

Chocolate Hazelnut Maple Syrup Cookies

 Wow, what a week.  I just finished a 3 day work conference which really began a week ago and felt like it lasted a month.  I had been away from the kitchen for a while preparing for this conference, so I thought what better way to relieve some stress and celebrate a successful few days than baking a batch of cookies.  

I was browsing through a bookstore about a year ago when I stumbled upon Chocolate by Trish Deseine.  If you've read previous posts of mine you'll remember that chocolate is not my go-to dessert.  On the other hand, I like baking with chocolate because everyone else I know absolutely loves it and one of the reasons I enjoy baking is so I can share with others.  With this in mind I decided the book may come in handy and I made my purchase.

Don't be fooled by the name of this cookie.  Yes, it's a mouthful, but no, the recipe is not difficult.  In fact, the most difficult part may be waiting the three hours for the dough to chill before slicing and baking!  When you first open the oven, the smell of the maple syrup will permeate your house and make you want to grab a cookie right away.  Don't do it!  Wait for the cookies to cool and your patience will be rewarded.  I thought these cookies tasted like a bite-size french toast.  Others thought of chocolate chip pancakes, biscotti, and shortbread.  Let me know what you think. 

Chocolate Hazelnut Maple Syrup Cookies
adapted from Chocolate by Trish Deseine


1/4 cup light brown sugar
2 1/2 Tbsp. maple syrup
11 Tbsp. butter, softened
1 egg
2 cups flour
3 oz. semisweet or milk chocolate chips
1/2 cup hazelnuts, chopped (pecans, macadamia nuts, or walnuts can also be used)

Preheat the oven to 375 degrees F. 

Beat the sugar, maple syrup, and butter until light and creamy.  Add the egg and mix thoroughly.  Add the flour and mix until combined.  Stir in the chocolate chips and nuts.  Shape the dough into a roll, wrap it in plastic wrap, and place in the refrigerator for 3 hours or longer.

Remove the dough and cut into 1/4 inch thick slices.

Place on a cookie sheet lined with parchment paper.  Bake for 18 minutes, until the cookies are golden on top.  Place on a wire rack to cool. 

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