{"id":10637,"date":"2013-10-21T06:39:35","date_gmt":"2013-10-21T05:39:35","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2013\/10\/21\/cookies-med-dulcey-og-hasselnodder\/"},"modified":"2016-06-20T20:30:28","modified_gmt":"2016-06-20T18:30:28","slug":"cookies-med-dulcey-og-hasselnodder","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/cookies-med-dulcey-og-hasselnodder\/","title":{"rendered":"Cookies with Dulcey and hazelnuts"},"content":{"rendered":"

\"cookies\"<\/a><\/p>\n

Crunchy and chewy.. that’s how I like my cookies. These ones are filled with the blond Dulcey chocolate from Valrhona and hazelnuts.\u00a0<\/em><\/p>\n

Cookies with\u00a0Dulcey and hazelnuts<\/span><\/strong>
12 cookies<\/span>

100 g butter, softened<\/span>
75 g brown sugar
\n<\/span>75 g sugar\u00a0
1 egg\u00a0<\/span>
125 g flour
\n<\/span>75 g\u00a0oatmeal
1\/2 tsp baking powder<\/span>
1\/3 tsp salt<\/span>
100 g hazelnuts, chopped
\n<\/span>125 g Dulcey 32% blond chocolate from Valrhona\u00a0

In a bowl whisk butter, brown sugar and sugar together into a creamy and lighty fluffy consistency. Add the egg. Fold in flour, oatmeal, baking powder and salt. Finally add the hazelnuts and Dulcey chocolate to the cookie dough. Cover and refrigerate for 1 hour. Preheat the oven to 185 degrees Celsius. Use an ice cream scooper to scoop equal size balls of batter and place on a baking tray lined with parchment paper. Make sure to leave space around the cookies for spreading. Bake for about 10-12 minutes.<\/span><\/span><\/p>\n

\"choko\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Crunchy and chewy.. that’s how I like my cookies. These ones are filled with the blond Dulcey chocolate from Valrhona and hazelnuts.\u00a0 Cookies with\u00a0Dulcey and hazelnuts12 cookies100 g butter, softened75 g brown sugar 75 g sugar\u00a01 egg\u00a0125 g flour 75 g\u00a0oatmeal1\/2 tsp baking powder1\/3 tsp salt100 g hazelnuts, chopped 125 g Dulcey 32% blond chocolate…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":8823,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635],"tags":[1384,1385,1374,1364],"class_list":["post-10637","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","tag-chokolade-en","tag-cookies-en","tag-dulcey-en","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10637","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10637"}],"version-history":[{"count":4,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10637\/revisions"}],"predecessor-version":[{"id":13725,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10637\/revisions\/13725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/8823"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10637"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10637"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10637"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}