A Hazelnut Addiction

What you see is an addiction six times over. It was an already busy day when a craving hit me hard. You see, I'm a person who gives in to cravings... if I don't do it now, I'll probably dream of it in my sleep, jerking me awake early AM and eventually letting my continence consume me. In my previous hazelnut cookie post, the cookies have a darker color and not as thick. This time, I superseded the cocoa powder with crushed graham crackers and the batter consequently gained compactness that would control spreading.

The fragrance that filled the room was unmistakably hazelnut. After a few minutes in the oven, the cookies were still not spreading, the heat rounded them alright, but they looked like globs of semi-melted ice cream. Despite my uneasiness, I let the power of chemical leavener and heat do their magic.

I like how some part of it looks fat and protruded. I read in a book that in order to have that really home-y chunky look many people so desire, the cookie balls have to be pulled apart and joined again on their smooth sides. The rough edges would then make a chunky facade on the cookie--very much like what you see below. It did it's purpose, but personally, I would rather have smooth plump curves over pointy crater-like ones.
After much checking and poking, I got my cookies out, who now look mouth wateringly thick and golden and fashioned like a store bought cookie (from a very good cafe). The cookies taste hazelnut-y and has a very moist crunchy-chewy texture. I used Callebaut bittersweet chocolate chunks and it's intense earthy flavor sharpened the hazelnut taste, also providing gooey surprises every now and then.