I'm not a big Valentine's Day gal. I don't expect gifts or cards or flowers or hired skywriters writing big personalized proclamations. I would never say no to chocolate, but I don't necessarily hope for special valentines day chocolate (that's maybe a lie. I'm always hoping for chocolate.) I try to do special things for the people I love as often as possible. I like people to know that they are loved and appreciated. Even in small ways like grabbing their favorite chap stick when I'm at CVS or saving them a couple of cookies that I know they like. I tell poor Corey that I love him upwards of a million times a day. Because I do. And he should know. I do the same thing with my family and friends.
All of this being said, there is certainly nothing WRONG with valentines day. It is a day that is there to remind us to do something special for the people we love. It doesn't have to be about spending money making a big scene. I like to just take a few minutes and do something nice for the people I love. Sometimes I make handmade valentines. One year I gave everyone little succulent and cactus clippings from my yard so they could replant them and enjoy them. This year it's all about cookies.
These cookies are Corey's ultimate all time favorite cookies in the whole world. He could and would eat them everyday if I was willing to make them that often. And I really don't blame him. They are fudgey and soft on the inside but crispy and sweet on the outside. They are best eaten right out of the oven with a glass of milk, but you can store them in an airtight container for a few days and they will still be good! Also, if you are able to keep them around for a few days, then you have iron strong will and self control. I applaud you and you are better than I in many ways.
Chocolate Hazelnut Crackle Cookies
5 Oz. Finely Ground Hazelnut Meal (Almond meal works well too. Sometimes I combine the two. It all depends on what I have going on in my pantry.)
1/2 Cup All Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Kosher or Sea Salt
8 Oz. Dark or Bittersweet Chocolate
5 Tbs. Unsalted Butter
2 Tbs. Whiskey
1/4 Cup + 2 Tbs. Granulated sugar + More or rolling
Small bowl of Powdered Sugar for Rolling
Dash of salt
Whisk together the hazelnut meal, salt and baking powder and set aside.
Bring a small pot of water to a boil and reduce the heat to low. Place the Chocolate and butter in a heat proof bowl and place over the pot and let them melt over the steam, stirring occasionally. Stir in the whiskey.
Beat the eggs and sugar together with an electric mixer until they are thick and foamy. This should take a while, maybe 6-7 Minutes.
Gently stir the dry ingredients into the eggs. Next add the chocolate and butter mixture. Once the mixture is combined, place the bowl in the refrigerator until firm (about 45 min.)
Preheat oven to 350
Scoop balls of the dough by the heaping tablespoon. Roll between your hands to make a ball. Toss the ball first in the small bowl of granulated sugar until coated. Flatten the ball into a fat disc (about 1/2" thick) and toss in the powdered sugar until coated. Place the sugar covered dough discson a parchment lined cookie sheet about 1" apart. Sprinkle a tiny bit of sea salt over the tops of the cookies. Don't go crazy. Just a pinch.
Bake about 8 min. until the edges are set and the center is still cool.