“I like a simple cookie, a classic chocolate chip peanut butter. But my favourite is what I call the bears’ paw — double chocolate cookie with toasted hazelnuts. They are very moist.”
- 1 c semisweet chocolate chips
- 2 T butter, softened
- 1 c sugar
- 2 egg whites
- 1½ t vanilla extract
- 1½ c flour
- 1½ t baking powder
- ¼ t salt
- ¼ c water
- 1 c white chocolate chips
- ½ c ground hazelnuts, toasted
- ½ c icing sugar
In a microwave, melt the semisweet chocolate chips. Stir until smooth; set aside. In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla. Beat well. Stir in melted chocolate.
Combine the flour, baking powder, and salt. Gradually add to the butter mixture alternating with the water. Stir in white chocolate chips and hazelnuts. Cover and refrigerate for
2 hours or until easy to handle.
Shape into 1-inch balls. Roll in icing sugar. Place 2 inches apart on baking sheets coated with cooking spray, or parchment paper. Bake at 350°F for
10 to 12 minutes or until set.
Remove to wire racks to cool.
Makes 3 ½ dozen.