I haven’t been in much of a baking mood lately. I’m not really sure why, but I just haven’t. I’ve been trying to talk myself into it by looking through recipes in hopes of finding inspiration. However, where I actually found my inspiration was in a bottle of Frangelico. For anyone unfamiliar, Frangelico is a hazelnut liqueur that is quite possibly one of the best things ever invented. If you don’t believe me, buy a bottle and just smell it. If that alone doesn’t get you, try adding it to some hot chocolate.
Anyway, I thought it would be an incredibly delicious addition to some baked good. My first thought was some kind of cake, but then I remembered a recipe from Nick Malgieri’s Chocolate for Hazelnut Rum Chocolate Chip Cookies. I figured if the hazelnuts were already there, why not go all out and use hazelnut liqueur instead of rum?
The original recipe refers to these as “adult chocolate chip cookies.” I would have to agree. They don’t have the simplicity that a traditional chocolate chip cookie has. The extra boost of flavor from the Frangelico really makes them unique. I decided to use mini chocolate chips, which made the chocolate a bit more subtle since you’re not biting into big chunks of chocolate. These cookies baked up nice and thick. I used a scoop for the dough, and that made them very uniform. I like uniform, especially for cookies I’m going to give away.
These cookies could have many variations with different nuts and liqueurs or extracts. The basic cookie part of the recipe would, I think, be a good place to start for just about anything.
For another recipe from this book, check out Chocolate Chunk Pecan Crunch Cake.
October 27th, 2006 at 4:29 am
i really like the idea of taking common comfort foods and jazzing them up, updating them, or making them appeal to a more adult taste. These look like a great example of that. well done!
October 27th, 2006 at 9:30 am
Beautiful website! I just found it through your flickr photos (which are also stunning).
October 27th, 2006 at 9:50 am
Thanks, Connie! Just that little bit of liqueur really changes these up.
Johnathan, I’m glad you found Bake or Break! Thanks for the compliments!
October 27th, 2006 at 4:56 pm
Mmmmm … and I have some hazelnuts in the fridge. I think I may try these!
October 28th, 2006 at 5:46 am
I adore your blog, it’s a gem! I’ve just started out baking and am excited to have found it.
October 28th, 2006 at 3:02 pm
Excellent idea to use the Frangelico!
October 31st, 2006 at 5:15 am
Sounds super decadent. I’ve actually been looking for ways to add liquer to baked goods, not sure if this is indicative of my stress level or what.
October 31st, 2006 at 1:24 pm
oeeeh – these look so nice…
you managed to make chocolate chip cookies even better! :p
well done!
October 31st, 2006 at 1:26 pm
Just stopping by to say Happy Halloween!
October 31st, 2006 at 5:26 pm
Your site is so cute! I love how these cookies look and I agree with uniformity. I have a problem in that all of my baked goods have to look pretty! Happy Halloween!
July 16th, 2007 at 1:45 pm
These are AMAZING. Made these with my sister last weekend, and we must’ve eaten more batter than we baked! (Same goes for the chocolate caramel pockets – I literally won over someone’s heart with those.)
Your blog is my new favorite source to go to for unique cookies. Keep’em coming!
July 17th, 2007 at 10:00 am
Thanks, Rachel! I’m glad you liked both of those recipes. And don’t worry – there will be lots more cookie recipes!
July 30th, 2007 at 12:14 pm
Thanks, Jennifer! Could you keep your eyes open for some sort of chocolate peanut butter cookie? They’re my two favorites, and I’m always on the hunt.
Crazy Brooklyn slang (especially for this Manhattanite), but they are just that good.
P.S. Made these cookies again, and two of my friends called them “bangin’”
November 23rd, 2009 at 12:41 am
Have you noticed the NEW label on Frangelico? “Product of Italy” as opposed to “Original Hazelnut Liqueur”? Have you noticed the NEW taste? Something akin to syrup. C&C Group has destroyed the product. Before you invest heavily this season on cooking or serving, better check it out. NOT the Frangelico we grew up with!!!