Happy Cookie Friday! The week is almost over again and, of course (!), I have a fresh batch of cookies for you! Today I got some “good old” chocolate chip cookies updated with some Giotto confectionaries (balls?) and the result is really great! Some delicious cookies with chocolate and a touch of hazelnut. I guess the weekend can start now since we are good on sweets for the next couple days ;)
I’ve probably mentioned it more than a hundred times already – cookies have always been a playground for me to try new stuff and experiment a bit… or to use up leftover ingredients that would otherwise end up in the trash aka. recycling. Experimenting, because you can always try new flavor combinations with little effort and recycling because I often use stuff nobody here wants to eat anymore and eventually are in danger of being thrown away. I’m not talking about basic ingredients like flour and sugar – they never even come close to their “best used before…” date here. I mean sweets like these Giotto here, chocolate candy, candy bars, nuts, or dried fruits. It happens sometimes that you buy something because you are craving something sweet and then 9 out of 10 candy bars sitting there in the cabinet waiting for (almost) all of eternity ;P To avoid a situation like that, I started using those things that are about to go bad, in my cookies. Don’t worry – I am not poisoning anybody with those cookies – all ingredients are still fine…
Well… I have always been a big fan of Giotto – those little hazelnut flavored balls. They probably have different names outside of Germany or Europe. Are they available all around the world? Anyway. Since I was diagnosed with diabetes, these sweet little balls rarely end up in my shopping bag anymore. They are made with a good amount of sugar – you can’t deny that. Of course, I can still treat myself with those confectionaries from time to time, but that happens much less than… let’s say two years ago ;) If I buy a package with five of those rolls, three or four of them will end up in the cabinets waiting for the end of days ;P
Luckily, I go through our cabinets once a month to check what’s still good and what’s about to go bad… well and that is often the moment I am baking some cookies with whatever has to leave the cabinets ;)
By the way, these are not my first cookies with Giotto – there’s a “more chocolaty “version that you might want to try as well if you like Giotto: Giotto Chocolate Cookies.
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
1/4 cup (50g) brown sugar
1/4 cup (50g) brown sugar
1 medium egg
1 tsp. vanilla extract
1 1/3 cups (170g) all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped
1.4 oz. (40g) hazelnuts, chopped finely
18 Giotto (hazelnut filled balls), crushed
120g Butter
50g Zucker
50g brauner Zucker
1 Ei (M)
1 TL Vanille Extrakt
170g Mehl (Type 550)
1/2 TL Backpulver
1/4 TL Salz
100g Zartbitterschokolade, gehackt
40g Haselnüsse, gehackt
18 Giotto Kugeln, zerdrückt
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking powder, and salt and add to the bowl – mix until just combined. Add the chopped chocolate, chopped hazelnuts, and crushed Giotto and fold in. Use a cookie scoop to place dough portions (about 7-8) with enough space in between on the baking sheet and bake for 10-12 minutes or until set around the edges but still soft in the center. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.
2. Die Butter und die beiden Zuckersorten in eine große Schüssel geben und hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und alles gut verrühren. Mehl mit Backpulver und Salz vermischen und dann zur Schüssel dazugeben – nur kurz verrühren. Die gehackte Schokolade, gehackten Haselnüsse und die zerdrückten Giotto Kugeln dazugeben und unterheben. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit genügend Abstand zueinander auf das vorbereitete Blech setzen – bei mir haben etwa 7-8 Platz pro Blech. Für 10-12 Minuten backen. Die Cookies sollten am Rand fest geworden sein, sich in der Mitte aber noch etwas weich anfühlen. Aus dem Ofen holen und auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
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Giotto Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 00:45
- Yield: 15 1x
- Category: Cookies
- Cuisine: German
Description
Delicious Chocolate Chip Cookies with Giotto – sweet and nutty ;)
Ingredients
Instructions
Notes
Enjoy baking!
