“I’m not a chef, I’m Italian”- David Rocco

Thursday, September 20, 2012

Chocolate Espresso Hazelnut Cookies- Recipe Contest Semi Finalist

Ciao everyone!! Today I am so excited to officially announce that I am a semi-finalist in Eggland’s Best “Your Best Recipe” Contest!! My recipe for Chocolate Hazelnut Espresso Cookies was selected. Voting takes place between Sept. 20th at 12PM until Sept. 30th 12PM. You can take a look at http://www.egglandsbest.com/yourbestrecipe and on the Eggland's Best "Your Best Recipe" Contest tab on the Eggland's Best Facebook page at https://www.facebook.com/egglandsbesteggs/app_251842034899170 - you have to “like” Egglands Best. You will see my recipe under the Dessert Category under Caroline B.

In honor of the contest, I would like to share the original post with you. Thank you again for reading and supporting my site, it really means so much to me.

Il Dolce (Dessert)
I absolutely adore chocolate, nuts and espresso. All together or separately, it makes no difference. So when I was in Rome this past summer and stumbled upon a gelato cafe right around Piazza Navona and saw “Baci Espresso” as a flavor, I knew I was in the right place.  Baci translates to kiss in Italian, but I bet if you think of Baci, you think of those amazing chocolates with the hazelnut center. The gelato had a deep chocolate espresso base with chunks of chocolate and hazelnuts. It was absolutely amazing. Come summer I plan to take out my ice cream maker and try to recreate some of the gelato I had in Italy (including the most intense chocolate gelato I have ever had, called nero fondente.) But, I’m not quite ready for gelato. So until then, I have recreated the taste and made these equally delicious Baci Espresso cookies. While they are not the prettiest cookies, they are certainly pleasing to the palette. They are fudgy, chocolaty and the hazelnuts add a lovely crunchy to an otherwise smooth cookie.

Chocolate Hazelnut Espresso Cookies

10 ounce of dark chocolate
2 Eggland’s Best eggs
½ cup sugar
2 teaspoons vanilla
¼ cup all purpose flour
¼ teaspoon baking powder
2 tablespoons espresso powder
1/8th teaspoon salt
2 tablespoons unsalted butter.
1 ½ cups of hazelnuts

Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Whisk eggs, sugar and vanilla in a small bowl. In another bowl, whisk flour, baking powder, espresso powder and salt together. Stirring frequently, melt butter with chocolate. Whisk in the egg mixture. Stir in the flour and nuts. Scoop rounded tablespoons of batter on baking sheet.
Bake until the surface of the cookie looks dry and the centers are still gooey, around 11-13 minutes. Take out of the oven and let cool. If you don’t eat them all in one sitting, store the leftover cookies in a tightly sealed container.
Buon Appetito!