Chocolate and caramelized nuts cookies

If you are wavering between the crispy and chewy cookie camps then these cookies are for you. Crispy, chewy, delicious and very quick to make, these would please both sides. This dough can serve as a base for whatever embellishments you may wish to try. You make the dough and then fold in the extras by hand. I have made these cookies with candied ginger, white chocolate, chopped dates, dried cherries and dried cranberries to name a few. They bake quickly and don’t spread all over your baking sheet, only puff up a bit.

Other than that I have started a new project: learning Italian. We are going to Italy for three months at the end of this year and I wanted to get a sense of the language before we go. I can already “manage” in Spanish and French (not fluent, only “manage”), and it would be nice to have a basic skill in Italian as well. Together with English and Hebrew that’s not a bad roster of lingos. If you have any suggestions of how to acquire language skills quickly or if you know of any good language schools in Italy I would be delighted to hear from you.

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If you are looking for no-fat no-sugar cookies you can find my recipe here. In the meantime, here is the recipe.

For French lemon sables (lemon butter cookies) look here.

Makes 2 dozen cookies made with small ice cream scoop

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Ingredients:

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1/2 cup butter, room temperature (can use oil instead if you wish)

3/4 cup sugar

1 large egg

1 tablespoon vanilla extract

1 1/3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

4 oz roughly chopped chocolate (I used Callebeaut semi sweet)

1/2 cup roughly chopped candied nuts

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Directions:

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Place butter in a bowl, add sugars and beat with a mixer until fluffly, about 3 minutes.

Add egg and vanilla and continue beating until incorporated.

Add flour, baking powder and baking soda and beat at low speed to combine.

Mix in chocolate and candied nuts by hand with a spatula just until combined.

Scoop with a small icecream scoop and place on a foil or parchment lined baking sheet.

Bake at 350F for about 12 minutes

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