Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.
Our challenge was to make at least one of the twelve cookie or bar recipes provided. I chose to make the chocolate hazelnut cookies. I followed the recipe exactly, except for substituting the egg with one tablespoon of ground flax seeds and three tablespoons of water and the cow's milk with almond milk. I did cut the recipe in half because 4 dozen cookies is a little much.
You start by creaming the butter and sugar and then add melted bittersweet chocolate, flour, cocoa, baking powder, salt, flax goop, almond milk and vanilla. Lastly, you add roasted hazelnuts that have been ground with a little sugar.
The dough is chilled for several hours before it's rolled into balls and then the dough balls are rolled in powdered sugar.
The cookies are supposed to crack as they're baked but they really didn't spread out as I expected, The second issue I had was that the powdered sugar yellowed and melted out. This could be because I used organic powdered sugar which is a little different from the commercial product. I had to dip them again in sugar after they cooled to make them pretty. I'm not sure I would make these again, but if you want to try this recipe, it's available from Epicurious. I would add another tablespoon or two of milk to the recipe, I think the problem was that the dough was too dry.