I just got back from our company's Christmas party. It's always a good time. Can you imagine how crazy it gets when there's a room full of line cooks and servers drinking? We closed the restaurant at 7:00 tonight, so everyone would have time to get to the party. Can you believe we had a bunch of people squeeze through the doors between 6:45 and 7:00? If it was me, I would go somewhere else. Who wants to be rushed when they're eating?
It's a great party we have; I'm sure a lot of places don't have such a nice one. It's catered at a local restaurant, and they also give away a ton of good prizes.
I didn't win any prizes, though. Booo.... I did go around to all of the tables and pick up the free Andes Mints. I want to make some cookies with them.
I also enjoyed a nice rare piece of chateaubriand. They had fried chicken which I liked, also. Who doesn't love fried chicken? It's an American treasure.
Anyway, it was a crazy party. Lots of dirty dancing, smoking, and Jello shots. Definitely not for the kids. Oh, and I rode home in a limo with a bunch of drunk people. I was not going to pass up the chance to ride in a limo.
Today's recipe is a cookie, flavored with toasted hazelnuts, chocolate chips, and cinnamon. These are flat, crisp, and slightly chewy. They're very good...I think I like them because the hazelnuts are so delicious. I have to thank my mom for shelling 2 pounds of them. Thanks mom! Now I need to go to sleep.
Printable Recipe
1 1/4 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup coarsely chopped toasted hazelnuts*
1 cup bittersweet chocolate chips
3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Sift together flour, cream of tartar, baking soda, and salt, in a medium sized bowl. In a large bowl, using an electric mixer on medium speed, beat together butter and brown sugar, until creamy. Beat in egg and vanilla, until combined. Beat in flour mixture, until combined, followed by the hazelnuts and chocolate chips. Chill dough in refrigerator for 30 minutes.
Preheat oven to 375 degrees F. Line a large sheet pan with parchment paper, or grease using preferred method.
Shape chilled dough into 1-inch balls. Roll balls in cinnamon-sugar mixture and place on sheet pan, about 2 inches apart. Bake cookies at 375 degrees F for 10-12 minutes, until golden brown.
Cool cookies on pan for 2 minutes, then transfer to wire racks, to cool completely.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 degree oven, stirring occasionally, for 10 to 12 minutes.
Yield: 2 1/2 dozen
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