Monday, December 24, 2007

Hazelnut Lime-Black Pepper Cookies

Christmas Cookies IIPutting Alton Brown's The Chewy recipe to good use. The dough on this cookie is very much like a bakery-style cookie you would get at Whole Foods, Central Market or Mrs. Field's at the mall, etc. In other words, it's really good, but since this is homemade, it's even better. I decided to use this base for the Hazelnut-Lime Black Pepper flavor combo that has been so popular.
Hazelnut-Lime Black Pepper Cookies

2 1/4 cups bread flour
1/2 tsp salt
3/4 tsp black pepper
1 teaspoon baking soda

2 sticks unsalted butter, melted & cooled
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1/2 tsp vanilla extract
2 tblspns lime zest (3 large limes)

1 cup hazelnuts, toasted & chopped
1 cup white chocolate chips

  • Melt the butter in a heavy-bottom medium saucepan over low heat. Set aside & allow to cool.
  • Sift together the flour, salt, pepper & baking soda. Set aside.
  • Pour the melted butter in the mixer's work bowl.
  • Add the sugar & brown sugar.
  • Cream the butter & sugars on medium speed.
  • Add the egg, yolk, 2 tablespoons milk, vanilla extract & lime zest & mix until well combined.
  • Slowly incorporate the flour mixture until thoroughly combined.
  • Fold in the nuts & white chocolate chips.
  • Chill the dough for at least 1 hour.
  • Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
  • Scoop the dough onto parchment-lined baking sheets (~60grams each), 6 cookies per sheet.
  • Bake for 14 - 17 minutes or until golden brown, checking the cookies after 5 minutes.
  • Rotate the baking sheet for even browning.
  • Cool completely & store in an airtight container.

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