CHOCOLATE-HAZELNUT COOKIES
Coarse raw sugar gives these nutty, chocolate-laced cookies a subtle crunch in every bite.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dessert Cookies Chocolate Hazelnut Peanut Free Soy Free Ginger Honey Vegetarian
Yield Makes about 2 1/2 dozen
Number Of Ingredients 15
Steps:
- Place racks in upper and lower thirds of oven; preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8-10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°F.
- Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5-7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
- Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
- Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12-15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
- Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.
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Avery Voight
[email protected]I love the flavor of these cookies, but I found them to be a bit dry. I think I'll try adding a little bit of extra butter next time.
jenjen dallo
[email protected]These cookies are a bit time-consuming to make, but they're worth it. They're so delicious and perfect for a special occasion.
shake mahmud hasan
[email protected]I've never made cookies before, but these were so easy to follow. They turned out great and my family loved them.
Mustafa Mugheri
[email protected]These cookies are the perfect combination of chocolate and hazelnut. They're soft and chewy, with a crispy edge. I highly recommend them!
Kumra Janith
[email protected]I'm not a huge fan of chocolate hazelnut, but these cookies were surprisingly good. They're not too sweet and the hazelnut flavor is subtle.
Endris Ali
[email protected]These cookies are so easy to make and they taste incredible. I'll definitely be making them again.
Oliver Alway
[email protected]I was a bit skeptical about these cookies at first, but I'm so glad I tried them. They're delicious! The chocolate and hazelnut flavors are perfectly balanced.
Fatma Elzhraa
[email protected]These cookies are amazing! I've made them several times now and they always turn out great. They're the perfect treat for any occasion.
Ochei Salina
[email protected]I love these cookies! They're so soft and chewy, with the perfect amount of chocolate and hazelnut flavor.
Shadrach Kisso
[email protected]These chocolate hazelnut cookies were a hit at my last party! They were so easy to make and turned out perfectly. The combination of chocolate and hazelnut is always a winner.