With the cold weather around, I’m craving culinary comfort! Cookies again yes, but with marbling of the spread. You can of course use Nutella if you wish, but I used a similar paste for my recipe, but without palm oil. The result is delicious and totally decadent…
- 160g of semi-salted butter
- 150g of sugar
- 100g of brown vergeoise
- 1 egg + 1 yolk
- 1 tablespoon of liquid vanilla
- 285g of flour
- 1/4 teaspoon baking powder
- 220g of milk chocolate chips
- 200g hazelnut spread
Place the butter, sugar, and brown vergeoise in the bowl of the food processor or in a container.
Mix until creamy, then add whole egg, one yolk and liquid vanilla.
Mix again, then add the flour and yeast.
Knead to a smooth dough, then add the milk chocolate chips (or chunks like here).
This is the palm oil free spread I bought. I found it at Casino, there are probably other brands that are even better.
Pour into the dough.
Mix briefly with a knife so as not to incorporate the spread into the cookie dough. Otherwise you risk having a mixed paste.
Make cookies with an ice cream scoop. I fill to the brim then put 9 per plate.
Bake for 12-13 minutes at 175°C.
Let stand for 30 minutes before eating!