The next recipe from Food52.com is this Chocolate Hazelnut Crack Ups, which was waiting for me to make it. Though the recipe is such a simple and quick one, when one is missing their mojo, even a simple one sounds complicated
I had to make it this afternoon, after waiting to make it late at night. Then while making Sunday lunch, I thought it would be the best time. This recipe yielded about 2 dozens. One batch is still cooling in the oven, while one batch was stored in a box. When I came back from my nap, I saw the box as new as ever! I am yet to reveal to the kids that the second batch is still cooling down.
The best part is, the Nutella masked the peanut and unless one saw it, can't feel it. However, the taste is still there. The recipe asks for 1 tsp Baking Soda, I felt it was a little too much. Will reduce it next time.
The cookies taste just as it looked, gooey, moist, and sinful. With the baking time being just under 10 mins, this is the quickest cookie you can make. I had the Nutella bottle hidden just for this recipe. And kids knew a whole lot of it had gone into this. So they were all the more excited to enjoy these for their afternoon snacks.
Chocolate Hazelnut Crack Ups
Nutella - 3/4 cup
Peanut Butter - 1/4 cup (made with 3 tbsp roasted peanuts + 1 tbsp oil)
Granulated Sugar - 3/4 cup
Baking Soda - 1 tsp
Egg Replacer - 1 tbsp + 3 tbsp water for 1 egg
Salt - 1/4 tsp
Cocoa Powder - 1 tbsp
How to make the Chocolate Hazelnut Crack Ups
Preheat the oven to 350° F/ 170 C
Mix all the ingredients together until just combined.
Roll the dough into 1/2-inch thick balls.
Place balls one inch apart on a cookie sheet lined with parchment paper.
Bake for 8 to 10 minutes.
Let cool on the parchment for one minute and then transfer to a wire rack.
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