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The chocolate chip cookie, a beloved staple in the dessert world, has a rich and delightful history that dates back to the 1930s. Ruth Wakefield, the inventor of this iconic treat, created the first chocolate chip cookie at her Toll House Inn in Whitman, Massachusetts. Little did she know, this simple combination of butter, sugar, flour, and chocolate chips would soon become a household favorite across the globe. The original recipe, published in her cookbook, quickly gained popularity, and the chocolate chip cookie was born. Today, it stands as a symbol of comfort and indulgence, transcending generations and uniting cookie lovers everywhere.

Silky Chocolate Hazelnut Pot de Crème

Discover the ultimate chocolate chip cookie recipe that combines tradition and innovation for the perfect treat. From understanding key ingredients like flour and sugars to mastering the art of mixing and baking, this guide covers it all. Learn tips on selecting high-quality ingredients, the science behind baking, and how to store or freeze your cookies. Whether enjoyed warm or creatively served, these cookies are sure to delight and create lasting memories with loved ones.
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Ingredients
  

1 cup heavy cream

1 cup whole milk

1/2 cup granulated sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

8 oz dark chocolate (70% cacao), finely chopped

4 large egg yolks

1/4 cup hazelnut spread

1/4 cup toasted hazelnuts, chopped (for garnish)

Whipped cream (for serving, optional)

Instructions
 

Preheat the Oven: Start by setting your oven to 325°F (163°C). Place a baking dish or a deep, sturdy pan on the oven rack that will hold six ramekins for the water bath.

    Heat the Cream and Milk: In a medium saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, and salt. Stir continuously until the sugar is completely dissolved and the mixture is steaming (but not boiling). Once it's steaming, remove the saucepan from the heat.

      Melt the Chocolate: Stir the finely chopped dark chocolate into the warm cream mixture. Let it sit undisturbed for about 2 minutes to allow the chocolate to soften. After that, gently stir until the chocolate is completely melted and the mixture is smooth and velvety.

        Whisk the Egg Yolks: In a separate small bowl, whisk the egg yolks until they lighten in color and thicken slightly. Gradually add a small amount of the warm chocolate mixture to the yolks while whisking continuously. This process, known as tempering, prevents the yolks from curdling. Once combined, slowly whisk the yolk mixture back into the chocolate mixture.

          Add Hazelnut Spread: Incorporate the hazelnut spread and vanilla extract into the chocolate mixture, stirring until everything is perfectly blended and smooth.

            Prepare the Ramekins: Arrange six 4-ounce ramekins in the prepared baking dish. Carefully pour the chocolate hazelnut mixture evenly into each ramekin, filling them about three-quarters full.

              Create a Water Bath: Gently pour hot water into the baking dish, ensuring the water reaches halfway up the sides of the ramekins. This water bath will help cook the pots de crème evenly.

                Bake: Carefully transfer the baking dish to the preheated oven. Bake for 25-30 minutes, or until the edges of the pot de crème are set, but the centers still have a slight jiggle, indicating a creamy consistency.

                  Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cooled, cover each ramekin with plastic wrap and refrigerate for a minimum of 4 hours or overnight for the best flavor and texture.

                    Serve: When ready to serve, top each pot de crème with a generous dollop of whipped cream (if desired) and sprinkle the chopped toasted hazelnuts on top for a delightful crunch and added flavor.

                      Prep Time, Total Time, Servings: 20 minutes | 4 hours (plus chilling) | 6 servings