Hazelnut Chocolate Cookie Cups
Todays Post is brought to you in collaboration with Whole Foods Markets and LBF Contributor Saira of Give Cookies
Hazelnut Chocolate Cookie Cups
Chocolate: one of the most popular flavors in the world. Did you know that the flavor you love, and crave and indulge in, it’s industry is actually ridden with child labor and slavery? Yuck. Doesn’t sound so appetizing anymore, right? The average cacao farmer earns less than $2/day (aka below the poverty line). I could go on and on about the awful conditions children (CHILDREN for heavens sake) are working in to harvest cacao beans. But I’ll leave you with some links to learn more about chocolate and slavery instead.
It’s pretty awful, I know. By the way, those children never even get to taste chocolate in their lives. Most cacao farmers don’t.
But that doesn’t mean we have to give up chocolate forever. All it means is that we have a responsibility to help try to shift the demand. If we stop buying slave ridden chocolate (I’m looking at you Hershey’s) and only supporting Fair-Trade chocolate companies, we can shift the way the industry works. The only reason Hershey’s and companies like them aren’t making the move towards ethical practices, is because, well, why should they. Lobbyists can only do so much. But if it doesn’t make good business sense for them, why should they care. If people continue to buy their products without them making any changes, why should they bother? We have to start lowering their sales and showing them that it will cost them to continue producing the way they do.
So please, look for these symbols when you buy your chocolate.
I have a list of my favorites, so feel free to reach out if you have any questions about fair-trade ingredients (not just limited to chocolate). Until then, here is an amazing recipe using an ethical version of Nutella to sweeten your day.
1 cup butter (room temperature)
1 ½ cups fair trade sugar
2 eggs (locally sourced, I use Primal Pastures)
1 tsp fair trade vanilla extract
¾ tsp salt
¾ tsp baking powder
4 ½ cups flour
- Cream butter and sugar together.
- Add eggs, vanilla and extract. Mix well.
- Add baking powder and salt and mix again.
- Add flour 1 cup at a time. If you are going to make the cookies right away, use 4 ½ cups of flour. This dough does not need to be chilled. But if you’re not going to make it right away, only use 4 cups.
- Preheat oven to 375 degrees F.
- Lightly spray muffin pans with baking spray.
- Roll dough into balls that will fit in your mini muffin pan.
- Place dough balls into muffin pan and bake for 10-12 minutes until golden brown.
- Remove from oven and use a tablespoon or something similar (your thumb will work just fine but the dough is hot) to press an indentation into your baked cookies as soon as they come out of the oven.
- Spoon in 1 tbsp of hazelnut chocolate spread to each cup (it will start to melt so you can swirl it around to make it nice and smooth).
- Let cool 15-20 minutes in pan and serve.
You can feel free to use your favorite sugar cookie recipe or even experiment with a snickerdoodle or chocolate chip cookie recipe instead. I might be trying this recipe out with a cookie butter or peanut butter filling instead next time!