Soft and fudge-like, filled with roasted hazelnuts and chocolate pieces, these are a perfect cookie for any occasion. These are probably one of my ultimate favourite cookies, because they aren't too sweet and they are incredibly soft. They are also great for an edible present. This batter yields a lot of cookies, so if you want, feel free to reduce it by half. If you do so, I recommend you do not reduce the amount of hazelnuts and chocolate pieces.
Ingredients:
6 egg whites
100 grams sugar
4 tablespoons cocoa powder
4 tablespoons flour
150 grams crushed hazelnuts
100 grams dark chocolate
pinch of salt
Preparation:
Beat the egg whites and salt with an electric mixer on high, adding the sugar as you beat, until stiff peaks form. You need to add the sugar tablespoon at a time and beat well between additions, about 15-20 seconds, so the sugar can dissolve. Add the sifted cocoa powder and flour and gently stir it together with a wooden spoon or a spatula. Then add the hazelnuts and finely chopped chocolate and combine well. Drop the batter by spoonfuls (or an ice cream scoop) on a baking sheet lined with baking paper and bake, in a preheated oven, at 180˚C, for 10-12 minutes. They will be quite soft when you take them out of the oven, so you need to let them stand for a couple of minutes on the baking sheet, to firm up. Yields about 25 cookies.
