Estas bolachas são a combinação perfeita para os amantes de café e chocolate. A riqueza do chocolate, o aroma intenso do café e a textura crocante das nozes criam um biscoito irresistível, ideal para acompanhar uma bebida quente ou simplesmente para um momento de puro prazer. A adição de pedaços de caramelo inglês dá um toque extra de doçura e sofisticação que eleva esta receita a outro nível.

Ingredientes

  1. 1 xícara de açúcar
  2. 2 ovos grandes
  3. 1/2 xícara de aveia à moda antiga
  4. 1 xícara de manteiga sem sal, temperatura ambiente
  5. 1 xícara (embalada) de açúcar mascavado
  6. 2 1/4 xícaras de farinha de trigo
  7. 1 xícara de avelã, torrada, descascada e picada
  8. 1 colher de chá de fermento em pó
  9. 1 colher de chá de bicarbonato de sódio
  10. 1/2 colher de chá de sal
  11. 1 colher de chá de extrato de baunilha
  12. 4 onças de caramelo inglês finamente picado
  13. 1 (12 onças) saco semi-amargo gotas de chocolate

Preparação

  1. Pré-aqueça o forno a 180 ° C.
  2. Forre 2 assadeiras grandes e pesadas com papel manteiga. Pique a aveia em um processador de alimentos.
  3. Transfira a aveia para uma tigela média. Misture a farinha, o fermento, o bicarbonato e o sal. Deixou de lado.
  4. Usando uma batedeira, bata a manteiga e os açúcares em uma tigela grande até ficar cremosa.
  5. Bata os ovos e a baunilha. Adicione a mistura de farinha e mexa até misturar. Junte o caramelo, as avelãs e os pedaços de chocolate.
  6. Para cada biscoito, derrube 1 colher de sopa arredondada de massa sobre a folha, espaçando 1 polegada de distância. Asse até que os biscoitos estejam dourados (biscoitos achatem levemente), cerca de 15 minutos.
  7. Esfrie os biscoitos nas assadeiras por 5 minutos. Transfira para um rack de resfriamento e deixe esfriar completamente.

For all the cookie aficionados out there, here is the English version of this delectable recipe.

Chocolate, Coffee & Hazelnut Cookies

This is the ultimate grown-up chocolate chip cookie, packed with sophisticated flavours and incredible textures. The recipe combines rich semi-sweet chocolate with the crunch of toasted hazelnuts and the delightful, buttery sweetness of English toffee pieces. A hint of coffee doesn’t overpower the cookie but instead works to deepen and enhance the chocolate flavour, creating a wonderfully complex and satisfying treat.

The secret to their perfect chewy texture is the use of finely ground rolled oats, which adds a lovely substance and bite. These cookies are wonderfully versatile; while hazelnuts are specified, they work just as brilliantly with walnuts or pecans. For an even more intense flavour, try using a mix of dark and milk chocolate chips.

For the best results, don’t be tempted to overbake them. Taking them out when the edges are just golden will ensure they remain perfectly soft and chewy in the middle once they have cooled. This is a recipe that’s perfect for batch-baking, as the dough freezes beautifully, allowing you to have freshly baked, coffee-shop-worthy cookies whenever the craving strikes.

Ingredients

  1. 1 cup caster sugar
  2. 2 large eggs
  3. 1/2 cup rolled oats
  4. 1 cup (225g) unsalted butter, at room temperature
  5. 1 cup packed light brown sugar
  6. 2 1/4 cups plain flour
  7. 1 cup hazelnuts, toasted, peeled and chopped
  8. 2 tbsp instant espresso powder
  9. 1 tsp baking powder
  10. 1 tsp bicarbonate of soda
  11. 1/2 tsp salt
  12. 1 tsp vanilla extract
  13. 4 oz (115g) English toffee, finely chopped
  14. 1 (12 oz / 340g) bag semi-sweet chocolate chips

Method

  1. Preheat your oven to 180°C (350°F / Gas Mark 4).
  2. Line two large, heavy baking trays with baking parchment. Place the rolled oats in a food processor and blitz until they are finely ground.
  3. Transfer the ground oats to a medium bowl. Whisk in the flour, espresso powder, baking powder, bicarbonate of soda, and salt. Set aside.
  4. Using a stand mixer or a hand mixer, beat the butter and both sugars together in a large bowl until light and creamy.
  5. Beat in the eggs one at a time, followed by the vanilla. Reduce the speed and gradually add the flour mixture, mixing only until just combined. Fold in the chopped toffee, hazelnuts, and chocolate chips.
  6. For each cookie, drop rounded tablespoons of dough onto the prepared baking trays, spacing them about 2 inches apart. Bake for about 15 minutes, or until the cookies are golden at the edges (they will flatten slightly as they bake).
  7. Allow the cookies to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.