Since Avery was born last June, my parents have been coming to visit almost every week. It is so nice to have them close by and able to spend time with our little guy. The least I can do is make sure to have some treats and coffee ready for them when they arrive!
This week was no exception. However, things are still a bit crazy over here, so I had to go with something simple - cookies. Today's choice was Cocoa Nib Hazelnut cookies. I must say, I was quite pleased with the results. An eggless cookie dough, with a healthy addition of hemilayan salt was the perfect addition to our afternoon coffee.
The dough is easliy formed into a log to chill before baking. And while you are at it, just make a double batch and put one aside in the freezer. Just slice and pop into the oven whenever you have an unexpected guest - or whenever you need a little treat!
Cocoa Nib & Hazelnut Cookies
Makes two dozen
1 cup unsalted butter, softened
3/4 cup demerara sugar
3/4 tsp pink himalayan salt
2 tsp vanilla extract
1 cup hazelnuts, toasted & chopped
1/3 cup organic cocoa nibs
2 cups unbleached all-purpose flour
1. Cream butter, sugar and salt in bowl of mixer and beat on high speed until smooth and creamy. Add vanilla.
2. Mix in hazelnuts and cocoa nibs until combined. Add flour and mix on low until incorporated.
3. Form dough into 12-inch log about 2 inches thick. Wrap in parchment and refrigerate for at least 2 hours, or freeze (up to three months).
4. Preheat the oven to 350 degrees F. Use a sharp knife to cut the cold dough log into 1/4 inch thick slices. Place cookies at least 1 1/2 inches apart on parchment-lined cookie sheets.
5. Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges. Let cookies firm up on the pans for about 1 minute before transferring them to a rack to cool completely.