Whisky truffles hazelnut chocolate chip cookies

Chef: Deborah Ayodeji

Description: Take your cookie game to the next level with this recipe! Involves a little extra work like making brown butter and making your own faux chocolate. And all that work is worth it! It transforms your chocolate chip cookies into the most wonderful delight. The faux chocolate almost marbles into the cookie dough. Melting so easily into the cookies like little drops of chocolate lava. And don’t let me get started on those little hints of whisky in the cookies! This really is, THE recipe.

Skill Level: Easy

Prep Time
25 minutes
Total Time
40 minutes
Serves
24 to 48

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Ingredients

  • 4.0 tbsp Semi sweet chocolate chips
  • 4.0 tbsp Hazelnuts
  • 1.0 cup Whisky truffles
  • 2.0 tsp Vanilla
  • 1.0 tsp Salt
  • 1.0 tsp Baking soda
  • 2.0 unit Eggs
  • 2.0 tsp Corn flour/ corn starch
  • 4.0 Tbsp White granulated sugar
  • 1.25 cup Brown sugar
  • 2.75 cup A/P flour
  • 0.5 tbsp Milk powder
  • 1.5 tbsp Cocoa powder
  • 2.0 tbsp Powdered sugar
  • 1.25 cup Unsalted butter, divided

Steps

  1. To make the faux chocolate; line a small loaf tin with parchment paper, letting parchment hang over its sides. Alternatively, use any other improvised moulds and line with parchment paper. Melt 1/4 cup butter over a double boiler. Once butter is all melted, add in the powdered sugar and whisk until all combined. Add in the cocoa powder and whisk until all combined. Lastly, add in the powdered milk and whisk for about 30 seconds until well combined. Remove from it and pour into prepared mold. Pop onto the fridge for 30 minutes

  2. Pop the chocolate mould into the freezer for another 30 minutes or until use. Make the brown butter and prepare the other ingredients while chocolate hardens in the freezer.

  3. To make brown butter; cut the remaining 1 cup of butter into large cubes and place in a light colored pan. Whisk butter as soon as it starts to melt. Once butter is all melted, it will start to bubble and sizzle. Stop whisking and keep an eye on the butter. The milk solids will start to settle underneath and start to brown and then butter will start to change color. This is why it’s important to use a pan that is lightly colored. So you can see the changes. Once the milk solids have bronwed and the butter is golden brown, remove from heat. The brown butter will smell wonderfully nutty and toasty. Immediately transfer to a heat proof bowl and set aside to cool.

  4. To make the chocolate chip cookies; preheat oven to 350 degrees F( 177 degrees C). Line a large baking tray with parchment paper. In a large clean bowl, combine the brown butter and both sugars. Mixing well with a spatula to ensure that the sugars are well incorporated with the brown butter. Add in vanilla, one egg and only the egg yolk of the other egg. Mix until well combined. Save the remaining egg white for a meringue or an omelette or something.

  5. In a separate bowl, whisk together the flour, corn flour, baking soda and salt.

  6. Add the dry ingredients into the bowl of wet ingredients. Mix well to ensure the flour absorbs all the wet ingredients.

  7. Roughy chop the whisky truffles, the hazelnuts and the faux chocolate. The picture below is the brand of whisky truffles I used.

  8. Add in the chopped whisky truffles, chopped hazelnuts, 2 tablespoons chocolate chips and 1/4 cup faux chocolate. Fold into the cookie dough until the add ins are incorporated into the cookie dough.

  9. Pop the bowl into the fridge for 30 minutes. This is so the dough does not spread too much in the oven.

  10. Scoop dough into prepared tray with an ice cream scoop or a rounded tablespoon. Lay cookie dough 2” apart, to give room for cookies to spread without touching themselves. Bake for 12 minutes.


Recipe by Deborah Ayodeji , Deborah Ayodeji