A bomb of crunchy sweetness with a creamy filling just like Kinder Bueno. A classic American cookie with a twist. No Kinder Bueno was used in this recipe, but the taste is simply replicated.
There is nothing light in this recipe, get ready for absolute yumminess. I usually never write about original recipes from other blogs, but I love the YouTube channel CupcakeJemma of the English bakery Crumbs & Doilies and have long wanted to try this one as well as all their other cookie recipes. Look it up because they are all mouth watering. What the video explains step by step I report below in the written recipe. Among all the flavors of cookies that can be found on the site for which there is the recipe available, I chose to make Kinder Bueno, that is, a joy for the taste buds! They came out very well, with a nice crispy crust and a super soft and yummy heart.
For the best result, below you will find the precious tips of CupcakeJemma, these steps should not be skipped:
Cold butter!
The key to the success of a perfect cookie, as Sally explains in the video, is kneading the minimum necessary to keep the butter cold and in small nuggets. Use and keep the butter as cold as possible during the preparation. Best if kept in the refrigerator already cut into cubes for at least 1 hour before starting.
Knead just enough
I suggest using a stand mixer for those who have it, your hands will inevitably heat the butter faster, this does not mean that it is not possible to prepare the cookies if kneading by hand, it will only be necessary to handle the dough a little and quickly. The method requires all the dry ingredients to be processed first and the eggs to be added at the end to bind the dough. I know it will seem strange not to completely incorporate the butter, what we want is that the pieces to be actually clearly visible. At the end the ingredients will seem not mixed enough, but trust the process, your dough will have to be sandy and grainy until it is time to add the eggs. At this point the dough will remain compact if pressed with your hands. Even closing the cookies after adding the filling should not involve too much handling, do not roll the ball of dough in your hands but simply close it by pressing lightly.
Rest in the freezer
The balls of dough should be left in the freezer for as long as possible, the original recipe suggests overnight, I would say that at least 6 hours are a must. In this way, the heat will take much longer to reach the center of the cookie, a nice crunchy crust will form and the inside will remain soft and fragrant. The best thing is that you can also keep the cookies in the freezer and pop one or two in the oven whenever you feel like it.
Heat the baking tray
Leave the tray in the oven while you wait for it to reach the right temperature, this will give your cookies a crunchy crust on the bottom.
This is just one of the many cookie recipes available on the CupcakeJemma channel, there is something for every taste! I don't think there is a better cookie recipe than this one, at least I haven't invented or found it yet. In the meantime, I’m enjoying a yummy cookie, I'll think about regrets another day.
Happy baking!
Recipe
Preparation time 20 minutes + rest overnight
Baking time 35 minutes
Servings 20 cookies
Ingredients
125 gr of Nocciolata bianca Rigoni di Asiago
190 gr of cold butter cut into cubes*
135 gr of caster sugar**
135 gr of brown sugar
150 gr of chocolate chips
150 gr of white chocolate chips
40 gr of chopped hazelnuts***
400 gr of all purpose flour
15 gr of hazelnut flour
1 and 1/2 tsp of baking powder
1 tsp of salt
2 large eggs
* Cut the butter into chunks tand refrigerate it for 30 minutes before starting
** It is obtained by grinding white sugar with the help of a food processor, its consistency will be finer than white granulated sugar but less fine than powdered sugar
*** Avoid buying ready-made chopped hazelnuts, rather toast the hazelnuts and chop them with a food processor
Method
1. With the help of two teaspoons form balls of hazelnut cream (Nocciolata Rigoni) by placing them on a tray lined with parchment paper, leave in the freezer for about 30 minutes
2. Add the cold cubed butter to a stand mixer with leaf hook, operate at low speed to crumble it coarsely, add the sugars and operate again at low speed for a few seconds (the butter must remain in irregular pieces)
3. Then add in the chocolate chips and chopped hazelnuts, mix again for a few seconds always at low speed
4. In a separate bowl, mix the all purpose flour, hazelnut flour, baking powder and salt. Add the powders to the mixer and operate at low speed for one minute to obtain a sandy and irregular mixture
5. In a bowl, quickly beat the eggs and add them to the mixer. Operate at low speed until a dough is obtained which remains compact when pressed with your hands (about 1 minute)
6. Weigh 125 grams of dough, create a cavity in the center with your thumb, place a ball of hazelnut cream and close. Repeat until the dough is finished. Place the balls of dough in an airtight container and leave in the freezer overnight
7. Preheat the fan assisted oven to 180 °, leave the tray inside the oven for 10 minutes before placing the frozen cookies well spaced. Bake for about 35 minutes and allow to cool before moving them from the tray
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