These are also a keeper, strangely dry and crumbly but with a wonderfully deep chocolate flavor.A few weeks ago I declared myself not a fan of the hazelnut, but I think when there is chocolate involved, I like hazelnuts much better than I thought.
There was some chopping of nuts (apparently I had more hazelnuts than I thought), some chopping of bittersweet chocolate (mine came from Trader Joe's), and a hunt for the cocoa container in the cupboard. As always, more bowls than I like to use, but it was easy to mix up, and then there was dough:
Placing the dough in the refrigerator to chill always gives me time to do some counter cleaning, and coffee drinking. Rolling the dough into balls and then into confectioner's suger was also a snap, then into the oven. I decided to underbake them a bit after reading Marta's comments and I think that that worked well. I, too, thought there would be more of a crackle, and seriously, while mine look like the others, I certainly did not get 5 dozen cookies out of this recipe. Which was fine, because I was happy enough to shorten my baking morning. Roses to prune, errands to run, things like that.
They were definitely good enough for more coffee:
I think I will share tomorrow at work. I hope that I get in one more week with the Slow Bakers before our trip, at least that's my plan for next weekend. And I really like cheesecakes made with ricotta, but it's the last week of school and we leave on the Monday after that. So here's hoping . . . .
