I know it’s warm outside right now (at least here in Berlin), but that does not mean you can’t bake. Cookies are the perfect sweet treat all year round ;) These ones here are made with Giotto – those little hazelnut balls with cream filling. Dunno if you heard of them. They are really nice, but I think almost only sold in Germany… even though they sound Italian ;) Well, they make a good filling for chocolate cookies anyway!
When it comes to getting inspiration for new cookie recipes, I normally go and check books and magazines, my beloved Pinterest and of course bakeries and coffee shops… that’s why I have my own “Coffee House Cookies” section here on the blog ;)
This time I got inspired by a bake from a certain person. I think she is an expert when it comes to cookies cause she baked already a lot of my recipes :P Almost every week you can find some cookies on her Instagram Account and they were made with my recipes a lot lately ;) I love it!
Pam aka. lil_pam82 – that’s her name – made my Oreo packed cookies the other day and made another batch at the same time with these little Giotto hazelnut balls. I liked the Idea, so I recreated that recipe. Just with more chocolate. A lot more chocolate ;)
You should definitely try them! If you can’t get Giotto, you can try with other sweets like Ferrero Rocher or similar.
INGREDIENTS / ZUTATEN
10.5 oz. (300g) semi-sweet chocolate
1/2 cup (120g) butter
3 large eggs
1 cup (200g) sugar
1 tsp. vanilla extract
1/2 cup (65g) all-purpose flour
1 tbsp. cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
4 Giotto packages (about 1.1 oz. each)
300g Zartbitterschokolade
120g Butter
3 Eier (L)
200g Zucker
2 TL Vanille Extrakt
65g Mehl (Type 405)
1 EL Kakao
1/2 TL Backpulver
1/2 TL Salz
3-4 Stangen Giotto (à 32g)
DIRECTIONS / ZUBEREITUNG
2. Add the eggs and sugar to a large bowl and mix on high speed until light and fluffy – takes about 5-6 minutes. Add the vanilla extract and mix in well. Add the melted and slightly cooled chocolate and mix in. Mix the flour with cocoa powder, baking powder, and salt. Add to the bowl and fold in. Crush the Giotto balls, add to the bowl and fold in. Place the dough in the fridge for about 30 minutes.
3. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or tablespoons and place dough portions with enough space in between on the baking sheet. Bake for 12-14 minutes until the edges are firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a cooling rack and let cool down completely.
2. Die Eier mit dem Zucker in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen – dauert etwa 5-6 Minuten. Den Vanille Extrakt dazugeben und gut unterrühren. Die geschmolzene (und leicht abgekühlte) Schokolade dazugeben und unterrühren. Das Mehl mit dem Kakao, Backpulver und Salz vermischen, zur Schüssel dazugeben und unterheben. Die Giottos zerdrücken und unter den Teig heben. Den Teig für etwa 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit genügend Abstand auf das Blech setzen. Für 12-14 Minuten backen, bis die Ränder fest sind, aber die Mitte der Cookies noch weich. Aus dem Ofen nehmen und erst auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
Print
Giotto Chocolate Cookies
- Prep Time: 30
- Cook Time: 14
- Total Time: 90
- Yield: 24 1x
Description
Delicious brownie-style cookies with loads of choclate and nutty surprise: Giotto!
Ingredients
- 10.5 oz. (300g) semi-sweet chocolate
- 1/2 cup (120g) butter
- 3 large eggs
- 1 cup (200g) sugar
- 1 tsp. vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1 tbsp. cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 4 Giotto packages (about 1.1 oz. each)
Instructions
- Add the chocolate (chopped) and butter to a microwave-safe bowl and melt carefully in 20-30 second steps in the microwave or on the stove over a pot with simmering water. Take out/off the heat, mix until smooth and let cool down a bit.
- Add the eggs and sugar to a large bowl and mix on high speed until light and fluffy – takes about 5-6 minutes. Add the vanilla extract and mix in well. Add the melted and slightly cooled chocolate and mix in. Mix the flour with cocoa powder, baking powder, and salt. Add to the bowl and fold in. Crush the Giotto balls, add to the bowl and fold in. Place the dough in the fridge for about 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or tablespoons and place dough portions with enough space in between on the baking sheet. Bake for 12-14 minutes until the edges are firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a cooling rack and let cool down completely.
Notes
- Enjoy baking!
