Margi Cintrano
Washing Up
SWISS CHOCOLATE CHUNKY HAZELNUT COOKIES FROM SPRÜNGLI, IN ZÜRICH
Good Morning,
Cookies bring comforting memories and here is a wonderful way to create a new memory.
1 1/4 cups all purpose flour
1/2 tsp. baking soda
3/4 cup packed golden brown sugar
1 stick room temperature sweet butter
4 tsps. orange zest
1 tsp. extract of vanilla
1 large egg
3 three ounce Lindt or Sprüngli bittersweet chocolate bars sliced into 1/3 Inch chunks
1 1/2 cups hazelnuts toasted, husked and chopped
1. preheat oven to 375 degrees farenheit
2. combine flour, baking soda, and 1/8 tsp. of salt in a medium size bowl and blend with a whisk or a wooden fork
3. using electric mixer, beat the brown sugar, butter, zest, vanilla extract in a large bowl
4. add flour mixture and just mix until combined and mix in chocolate chunks and hazelnuts
5. drop batter by heaping tablespoons onto a ungreased baking sheet 2 Inches apart ( shall need 2 baking sheets ) and bake the cookies, until firm to touch and beginning to brown 12 - 14 minutes
6. transfer to racks to cool
*** These are delicious with a cappucchino on ice ... or hot ...
Enjoy,
Margaux Cintrano.
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