I've been away but I am back with this amazing Hazelnut Chocolate Chip Cookie recipe from Dorie Greenspan.
I must confess I have never been a big fan of chocolate chip cookies. The cookie part usually flattens out too thin when cooking and I don't care for the big hard chocolate chips, they seem out of balance. These cookies are crispy on the outside, soft on the inside with threads of chocolate strewn throughout and the addition of the hazelnut meal adds a faint nutty flavor, much better than biting into a big nut. These cookies are perfectly balanced.
My adjustments: I cut out about 1/4 c of the brown sugar, opted for succanat* in lieu of the white sugar and I sprinkled a few flakes of Maldon salt on top, after I flattened them right before the second baking. I also rolled all the cookie dough into balls, baked some and froze the rest. Next time I will just need to thaw the frozen cookie balls and then bake 'em up.
Chocolate Chip Hazelnut Cookie Recipe by Dorie Greenspan
Servings: 50 cookies Prep Time: 15 minutes + 2 hours chilling in refrigerator Cook Time: 15 minutes
Ingredients:
3 1/2 cups all-purpose flour (476 grams)
1 1/4 teaspoons fine sea salt
3/4 teaspoons baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter, at room temperature (2 sticks)
1 cup sugar (200 grams)
1 cup packed brown sugar (200 grams)
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
1 1/2 cups hazelnut or almond flour (150 grams)
1 1/4 teaspoons fine sea salt
3/4 teaspoons baking soda
1/2 teaspoon baking powder
8 ounces unsalted butter, at room temperature (2 sticks)
1 cup sugar (200 grams)
1 cup packed brown sugar (200 grams)
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
1 1/2 cups hazelnut or almond flour (150 grams)
Directions:
1. In a medium bowl, whisk the flour, salt, baking soda and baking powder together.
2. In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
3. Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)
4. Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.
5. Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2" rounds of dough onto baking sheet, about 2-inches apart.
6. Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine- they'll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.
2. In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
3. Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)
4. Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.
5. Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2" rounds of dough onto baking sheet, about 2-inches apart.
6. Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine- they'll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.
Have a lovely Monday, wishing you all a week filled with balance.
*Do you use sucanat? It's a less processed sugar that retains the molasses, vitamins and minerals that refined sugar remove, still the same calories. The name is derived from SUgar CAne NATural, it's basically pure dried sugar cane juice.
