I didn't quite realise how much of a challenge I set myself by entering into the Great Food Blogger Cookie Swap 2013. I knew I was being induced so I knew I'd have a a less than two week old baby by the time the posting deadline rolled around but I joined in anyway. I have to say that nothing prepared me for how hard that first week at home with Matilda would be. It's the most amazing thing in the world but it's hard and tiring. Luckily, just her cute little face is a constant reminder why it's ok that it took me nearly a week to bake a large batch of cookies and that it's fine that I can only sleep two hours at a time.
This recipe is adapted from the dark chocolate and pistachio cookies I did a couple of weeks ago. I love that recipe so much that I knew it needed to be the basis for my cookie swap cookies and now I love this recipe even more. I could have sat and eaten these all day. They are really good...but I am biased because I made them ;)
I was matched up with Nazia from This Baker Girl Blogs, Katie from Katie's Prog and Emma from Quips and Dip and I've had lovely feedback from all of them. The cookie swap is such a great idea and it's so much fun getting cookies in the post, especially in the run up to Christmas. I received cookies from Federica at Whatever Gets You Through The Day, Ally from Digital Diva and Gill at Pigling Bland. All the cookies I received were amazing and so so welcome during the 3am feeds. I would highly recommend you sign up for the cookie swap next year if you didn't this year. It's a fantastic way to learn about new blogs and get to know fellow bloggers and a great excuse to get food in the post.
Dark Chocolate, Orange and Hazelnut Cookies
140g unsalted butter
230g plain flour
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
100g caster sugar
140g light brown sugar
1/2 teaspoon salt
zest of 1 orange
50g hazelnuts, roughly chopped
50g 70-85% dark chocolate, roughly chopped
- Line two baking trays with greaseproof paper and set aside. In a large bowl, mix together the sugars and orange zest then add the flour, baking powder, bicarb and salt.
- Melt the butter in a pan then add to the dry ingredients and mix together until it resembles wet sand.
- Add the egg to the sandy mix followed by the chocolate and hazelnuts, making sure they are evenly distributed.
- I got 10 cookies out of this mix using a quarter cup measure. If you have a quarter cup, fill it and level it off and tap it out onto the baking tray. Press down with the heel of your hand to flatten a little and leave 2-3 inches between each cookie on the tray. If you don't have a quarter cup, use about 4 tablespoons worth of dough, roll in a ball and flatten on the tray in a similar way.
- Cover the tray and leave in the fridge for at least 24 hours, I left these 48 hours and they had a wonderful texture when baked...nice and crispy on the edges and chewy in the centre.
- When you are ready to bake, preheat the oven to 200 C / 400 F and bake for 10-12 minutes.