There was a mad rush at my desk yesterday as word spread through the office that there were cookies. Gotta love it. There is nothing better than hearing the mmm’s of people enjoying something you’ve made. That’s enough to get me cooking even more frequently to share.
In truth, the cookies were for my husband’s office. But when the batch yielded nearly four dozen, I figured I would share too. That’s when the shyness kicked in. How would I unload my half of the four dozen? I am not one for announcements or proclamations. Nor am I big on thrusting myself into the spot light. Fortunately, that’s where word of mouth comes in very handy.
My best friend Angel, over at Chocolate Shakti, recently told someone that I am reserved when I am first meeting people but my personality explodes onto the scene once I am more comfortable with them. I think she has a point. I am one of those people who prefers to watch and take things in, before joining in. But once I am in, you’ve got the full me.
Anyway, after a very interesting conversation with a coworker about personality types (he’s a total social butterfly, I’m more the just the facts type) I got a little introspective.
Enough about me. Onto the cookies.
I heard one or two people refer to these as elephant ears, but their proper name is palmiers (something I cannot for the life of me pronounce – if you are reading this and know, please help me out). These particular ones are filled with chocolate and hazelnuts and dipped in semi-sweet chocolate (dark chocolate would be good for the dipping too, but I fear milk chocolate would be too sweet).
So what’s the secret? These were sooo easy to make. In fact, I used store-bought puff pastry dough for them (making that is a bear, trust me). To me, that’s cheating a touch. But c’est la vie. Even I can use something premade one in a while, can’t I?
1 pkg puff pastry dough (found in the freezer section, by the pies)
chocolate hazelnut spread
1/4 cup crushed hazelnuts
2 tbsp superfine sugar
1 pkg semisweet chocolate chips
Preheat oven to 425 degrees.
On a floured surface, lay out one sheet of puff pastry dough. Spread generously with chocolate hazelnut spread, covering every inch. Sprinkle with half of the hazelnuts.
Roll two sides of the dough in towards each other. Wet the section of dough that touches and press together to seal. Using a sharp knife, cut the dough into thin (about 1/4 inch) slices. Transfer to a lightly greased baking sheet.
Cook for 8-12 minutes in the preheated oven until golden brown. Transfer immediately to a cooling rack.
Repeat process with second sheet of dough.
In a small saucepan, melt the chocolate chips over medium-low heat. Using a spoon, generously coat one side of the cookie with chocolate. Place on a piece of parchment paper and let sit until the chocolate is set.