Here comes a Mud Cookie that is extra everything. It is thus a chocolate tin cake with whole hazelnuts, filled with a Nutella and Dulce de Leche filling with a pinch of flake salt. It does not apologize for itself. And neither should it.
INGREDIENTS
DOUGH:
150 grms Unsalted Butter
315 grms Wheat Flour
0.5 teaspoon Flake Salt
0.5 tsp Bicarbonate
2 tbsp Cocoa Powder
160 grms Light Muscovado Sugar
2 now Eggs
150 grms Light Chocolate drops
100 grms Whole Hazelnuts
FILLING:
200 grms Leche Powder
125 grms Homemade Hazelnut Cream
1 pinch of Flake Salt
Hazelnut Cream:
200 grms Hazelnuts
75 grms Dark Chocolate
75 grms Light Chocolate
1 tbsp Coconut Oil
1 tbsp Honey
1 pinch of Flake Salt
PREP:
OWN NUTELLA
Roast hazelnuts in the oven for 10 minutes at 200 degrees. Put in a clean kitchen towel and rub off the shell. Let cool slightly. Then mix for about 10 minutes in a household mixer. Remove the lid and scrape down from the edges from time to time. Then something magical happens when the fat starts to drop from whole nuts and it becomes a liquid mass. Melt chocolate in a water bath and allow to cool. Add to the nut mass together with the other ingredients. Mix until evenly mixed. Pour into a clean glass jar, allow to set in the fridge to a spreadable consistency.
COOKIE DOUGH:
Melted butter. Mix the dry ingredients. Mix the butter with the sugar. Add eggs and beat on lower speed for about 5 minutes. Sift down the flour mixture and add chocolate dots and hazelnuts, stirring to a batter.
Cool the batter for at least 30 minutes. Preheat the oven to 175 degrees.
Divide the dough into about 40 g large pieces, take part of the piece and flatten out like a lid. Roll the rest of the dough piece into a ball. Press a hole (for filling) and place on a plate with a distance between them. I usually bake 9 pcs / sheet.
Gently melt Nutella with dulce de leche in a bowl over a water bath. Taste with a pinch of flake salt. Fill each cake with about a teaspoon of filling. Put on the “dough lid” and gently press around the edges of the lid. Flatten the dough ball a little.
Bake for about 10-15 minutes in the oven. Allow to cool on the plate for about 15 minutes before placing them on a fine-mesh grid. Enjoy
