Servings – 36 cookies
Ingredients
½ C Extra
Virgin Olive Oil
1 C
Granulated Sugar
2 Large Eggs
½ C Ricotta
Cheese
1 tsp
Vanilla Extract
¾ tsp Ground
Cinnamon
1 tsp Fresh
Orange Zest
1 tsp baking
Powder
½ tsp Baking
Soda
½ tsp Table
Salt
2 C (10oz)
All-Purpose Flour
1 C Mini
Chocolate Chips
1 C Toasted
Hazelnuts, chopped fine (see Note) «
For the ganache
coating
3 oz Dark
Chocolate, melted
1 Tbs Butter
½ C Toasted
Hazelnuts, chopped fine (optional)
Directions
1.
In
a large mixing bowl, mix the olive oil and sugar together using an electric
mixer until combined. Mix in the eggs, one at a time, then the ricotta cheese
until well combined. Mix in the vanilla extract, cinnamon and fresh orange
zest.
2.
In
a second bowl add the baking powder, baking soda and flour and whisk until
thoroughly combined. Add the flour mixture to the wet ingredients and mix until
well combined. Stir in the chocolate chips and the toasted chopped hazelnuts.
Cover and refrigerate the dough for at least 2 hours.
3.
Preheat
your oven to 375° F. Line baking sheets with parchment paper of lightly
grease. Using a 1.3 tablespoon #50 cookie scoop or a rounded tablespoon, drop
the cookie dough on the cookie sheet leaving about 2 inches between. Bake the
cookies for 10-12 minutes or until golden brown around the edges. Cool for 5
minutes on the cookie sheet then remove to wire rack to cool completely.
4. Melt the chocolate in the microwave or in a double boiler. Mix in 1 tablespoon of butter until completely incorporated. Immediately start to apply the ganache to the cookies by dipping one half of the cookie into the chocolate mixture the press them into the optional toasted hazelnuts. Place on a piece of waxed paper or parchment to dry.
Note: To toast the hazelnuts, place them on a baking sheet in a preheated 350F oven for 5 minutes. Let them cool completely before you chop them.
« Pistachios can be substituted for the hazelnuts.
To print out a copy of this recipe go to Cannoli Cookies
