Molten Chocolate Hazelnut Cookies | Genevieve Ko | NYT Cooking
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- Опубликовано: 4 дек 2022
- Cookie Week continues with Genevieve Ko’s Chocolate Hazelnut Cookies! These crackly-edged, fudgy cookies marry chocolate and hazelnuts, with a hazelnut spread center and a crunchy topping of toasted nuts.
Get the recipe: nyti.ms/3uimKjt
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She is the most natural on tv or youtube food presenter in saying chocolate hazelnut spread, everyone else seems to stop themselves mid sentence awkwardly to not say Nutella
You can always expect Genevieve content to be full of practical tips and ways to make the process easy for home bakers. Thanks so much for the video!
Her reaction to the cookie box was to adorable.
she is so wholesome and adorable! protect genevieve at all cost
Genevieve always makes a recipe more appealing, regardless of video or in-print. I see her name and I will click to check it out. She adds so much to NYT Cooking that I enjoy.
Suddenly I'm obsessed with cookie week this year 🥹
These look so good, chewy and crunchy together is amazing 🎉
I appreciate how you recommend alternatives for things we might not have in our homes.
That is the most magical whisk I’ve ever seen 😍
Thank you Genevieve for a wonderful recipe. I will confess to detesting Nutella and it's off brand cohorts however, I will adapt your recipe with a peanut butter/icing sugar filling with toasted peanuts on top. Absolutely brilliant concept that anyone cal play with or alter each of the three stages.
She almost made me tear up when she received that beautiful cookie box happy holidays hun❤
They look classic, and yummy. I will definitely try them for the holidays.
"I took too big of a bite!"
...girl I would 1000% eat the whole thing in one go.
Can Genevieve be my fairy godmother?? My goodness what a kind soul and what a cookie!
Looks really beautiful and yummy
These look delicious!
Loved these cookies ♥
If I was related to Genevieve, I'd ask her to make these for every holiday. These are my kind of cookie; I'm also someone who just goes straight for the chocolate cookie or dessert. Thankfully it's easy enough for me to make as well haha
Her reaction to the cookie box was priceless🥰
*These cookies look delicious. Thank you* 🤤
So sweet😍 that's how I feel when someone gifts me w food or anything homemade.. I love gifting food.. Always❤️❤️❤️ from the ❤
Oh those look fun! I'm allergic to hazelnuts so I'd probably use a chocolate pecan or cashew spread, but I still so want to try a version of these out coming up!
Made these today they were delicious!!!! My family finished them in about 1 hour
Wow😮
Easy recipe but definitely want to try 😊
Cookie fest should be year round🤤🤤🤤🤤🤤
They look amazing! But... wondering why they look different from the thumbnail and also the batter looked runny before it went into the fridge and then after it came out it looked really thick and like it had been scooped or something that made them really round🧐
I just made these and had this issue! Batter was super runny and couldn't get it to stay in small 'mounds' before refrigerating, I almost wonder if the whole batter should be refrigerated before sectioning out so they come out how they look in this video.
Those aren’t right at all. They look like weird stuffed mushrooms.
@@vanessaward1056 That’s awful. See if there is a recipe from someone else and try theirs. Those cookies should have looked like the thumbnail or a Dirty Dough cookie.
I’m so interest to hear thoughts/recommendations on best way to use the chocolate hazelnut spread - any benefit to freezing?
This cookie is definitely for those who like sweet on sweet profiles! I'm just curious though, is there a ratio for the amount of spread per cookie? Wouldn't the oil of the spread seep through the cookie dough?
making the dough today can’t wait to put them in my cookie boxes tomorrow!
do you have the recipe? i don't have the subscription
@@metislamestiza3708 yes!
4 oz/113 grams bittersweet chocolate
1 tablespoon unsalted butter
1/4 teaspoon salt
1 large egg, room temp
1/3 cup/78 grams granulated sugar
1/2 teaspoon vanilla extract
1/4 cup/34 grams all purpose flour
1/3 cup/110 grams nutella
1/4 cup/35 grams roasted and skinned hazelnuts, chopped
Last time I put chocolate hazelnut spread into the microwave to help soften it, it started to spark ⚡️ even with the fact that I transferred the spread into a microwave proof pyrex measuring cup! 😅
So which method worked best with the nutella? Frozen or not?
when is the nytimes christmas cookie box be available for sale?
Why is the batter runny when you put it in the fridge and fluffy/round/firm after?
Thanks for the recipe ❤ I did try and they didn’t work out, they were flat and not right. Is the amount of flour correct. I bake often so am confused as to what went wrong since I followed the recipe. Thanks 😊
can you share the recipe?
OMG
Could it be made without hazelnut spread?
Why not spread the chopped hazelnuts onto a silpat then pipe the Nutella discs onto them then refrigerate/freeze? Perfect amount sticks; slide the rest into a bag for another use.
I think is because you want the spread to be in touch with the dough so it keeps it more moist and fudgy. That's my guess anyway.
In no part of this recipe is the cookie in a form that I don’t want to eat
Ok! I’m panicking here… I’m making this rn & in the video she literally says she’s “also adding 2 tbsbs of butter” when melting the chocolate but the printed recipe says 1 tbsp… so which is it?! Doesn’t anyone check these things? That’s a pretty big discrepancy - double what the printed recipe says.
So its just Nutella?
Wait. I call shade! What she put in the fridge had an entirely different consistency than the one she took out. What is happening here? What is it supposed to look like? Batter-ish like the one she put in, or dough-ish like the one she took out?
strangest whipping tech I've ever scene
typical NYT paywall for recipe. does anyone have it? i'd appreciate it, as no measurements are given
I am sorry to say that this recipe is not the same as the recipe in nyt app. Ive tried it and i ended up with a soggy mess. 💔🥺
Why would you use your finger to get the chocolate off the spoon 🤔
I'm not being rude or anything like that but you need to include Celsius in the baking degree for those who are watching overseas.
I'm not going to subscribe to NYT cooking. I'm just not, even though you didn't disclose the full recipe. I already pay for the Times, I'm not going to pay extra. My little, local paper adds recipes at no extra cost, and there are so many great cooking resources on the internet.
it's a crappy cash grab. there's so many recipes elsewhere - but i agree - such a rip off!