Once upon a time, I didn’t like hazelnuts. As
far as nuts are concerned, almonds have always been my absolute favourite! Hazelnuts
were just the occasional guest-star in some chocolate, most of the time
accompanied by raisins (mmm…). I have to admit I still have a bit of a problem
with Nutella, though. Too much hazelnut-y is definitely not for me.
This is why the following recipe calls for half
a cup whole, raw hazelnuts (about 60 gr.) which then get roughly ground and
incorporated in the dough to give it lovely crunchiness! Combined with two
kinds of chocolate – milk and dark, and substituting some of the butter for
cream cheese, this recipe makes the loveliest velvety cookies in the whole
world! I chose to make them bigger this time, so that they could be soft and
the chocolate inside could stay half-melted for longer, making them chewy and
moist, perfect for a foggy day in Sofia.
