OK I joined yet another blogging group, and they all post the first week of the month (or thereabouts) and they are all baked goods, so… Hope you’re in the mood for sweets!
This one is called The Leftovers Club, and it is not limited to sweets, just to items that ship well. The idea is that we as bloggers are always baking and cooking for our blogs, and we often have leftovers. So why not swap leftovers, get to know each other better, and cross promote each other as well! Getting to eat more incredible food is the icing on the cake!
I was immediately attracted to this recipe for The Leftover Club (although I confess I take issue with even comparing it to chocolate chip (Tollhouse) cookies–it is basically its own new creation), because I was hoping the thin, crispy-chewy texture would stay tasty longer than your average thick drop cookie. They did not last even 3 days in my house, and John’s students loved them the next day, but Katerina told me she ate 6 upon the arrival of the cookies (day 4), so I guess they at least last 4 days! Aromatically speaking, they do have the same profile as a chocolate chip cookie (vanilla, brown sugar, chocolate), with the added nuttiness from hazelnut meal (which encourages the spreading of the cookies), but using shaved chocolate creates an entirely different experience, as the chocolate basically melds with the dough to create its own new something. I should also add that it is a great way to use up hot chocolate shavings if, like us, you stop making hot chocolate so much in the spring.
I have to apologize because I cannot tell you much about Katerina’s cookies for me (chocolate–that’s all I know!) because we had a miscommunication, and the cookies went to my house–but I am gone at various grandparent locations for spring break. But I know Katerina from BundtAMonth and plus I follow her blog, so I already know that these cookies are gonna rock! Plus they will be just what the doctor ordered this weekend, when I get home from all this traveling and John has already left for China for a week (yeah don’t get me started on that. Conference schmonference), and I arrive home to home-baked cookies. Swoon.
By the way, just out of curiosity, I have a photography question for you: do you like the orange plate or the blue plate better for these cookies?
I hope you check out everyone else’s Leftover Club creations:
Domestic Fits – Sriracha Caramel Corn
Don’t you wish you could enjoy some of these leftovers with us? You can! Visit The Leftovers Club online for more details!
- 1¾ cups AP flour
- ½ cup hazelnut meal
- 1 t baking soda
- 1 t fine sea salt
- 1 cup (2 sticks) unsalted butter, room temperature
- ¾ cup sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 2 t vanilla
- 10 oz shaved chocolate (I used hot chocolate, sometimes called “sipping chocolate”), preferably dark, I used ⅘ dark and ⅕ milk chocolate
- vanilla salt for sprinkling on top
- Whisk together the flour, hazelnut meal, baking soda and salt. Set aside.
- Beat butter until creamy. Add the sugars, and beat on high speed until light and fluffy. Beat in the eggs, one at a time, and then beat in the vanilla. Scrape down the sides and bottom of bowl as needed.
- Mix in ⅔ of the flour mixture gently, until mostly incorporated.
- Whisk together the remaining flour mixture with the chocolate shavings.
- Gently mix in the chocolate flour mixture until completely incorporated.
- Cover the bowl with plastic wrap and chill for at least 2 hours.
- When you are ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon balls of dough, 6 to a cookie sheet. Lightly press the balls to slightly flatten them, and sprinkle vanilla salt on each one.
- Bake for 12-14 minutes, switching the cookie sheets from top to bottom and front to back at about the 9 minute mark. The cookies are done when they have spread completely and have flattened (toward the end they will poof up a bit). Let them cool for 5 minutes on the cookie sheets, before transferring to a cooling rack to cool completely.
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