chocolate-hazelnut and nougat cookies

How To Make chocolate-hazelnut and nougat cookies

• 1

  Line an 8″ x 8″ baking dish with parchment paper. Place the sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir until the sugar dissolves. Cook without stirring until the temperature on a candy thermometer reaches 260 degrees F. While you wait for the correct temperature, proceed to prepare the rest of the recipe. Place the chocolate squares in a microwave-safe bowl. Microwave until melted, stirring after every 30 seconds to prevent overheating. Stir until completely smooth, then set aside to cool slightly. Place the egg whites in the clean bowl of a stand mixer fitted with the whisk attachment.
• 2

  When the syrup reaches 250 degrees F, being to beat the egg whites on medium speed. Once the sugar reaches 260 degrees F, remove the pan from the heat. Turn the mixer to high speed and slowly stream the sugar syrup down the side of the bowl. Continue beating on high speed for about 5 minutes, until the egg whites are shiny , white and stiff. (The white will not have stiff peaks; they will have a candy consistency). Turn the mixer down and add the melted chocolate, salt, and malted milk powder. Mix until well-combined and smooth. Turn the mixer off and scrape down the sides of the bowl very well. (“The nougat will have the consistency of Fun-Tak Mounting Putty”).
• 3

  Scrape nougat into the prepared pan and smooth it into an even layer. Allow it to cool at room temperature until completely set, then cut into small squares to serve. The nougat can be stored in an airtight container at room temperature for up to one week. In a medium bowl, mix together flour, cocoa mix, baking soda, baking powder and salt. In a large bowl, cream together butter and sugar. Add the eggs, milk, and vanilla and mix until combined. Cut off 1/4 of your prepared room temperature nougat and add to bowl. Mix until almost incorporated. Add the dry ingredients in 3 additions. Divide dough in half, form into logs, and wrap halves in plastic wrap. Place in the refrigerator for at least 2 hours or overnight.
• 4

  Preheat oven to 350 degrees F. Unwrap cookies log and cut 1/4″ slices. Place on a Sil-Pat lined baking sheet, about 2″ apart. I put 8 cookies per sheet. Bake the cookies for 9 to 11 minutes, until the edges begin to brown. The center of the cookies should still be soft and puffy. Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. Using a spatula, remove the cookies from the baking sheet and let cool on a rack.
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