Hazelnut Chocolate Chip Cookies

July 6, 2010


Cookies, Dough & Desserts, Fall, Holidays, Recipes, Seasons, Spring, Summer, Winter

Post this article or share with a friend


If you like this recipe, I am sure you will love these related recipes!



I like to push my desserts to the edge of imperfection, cookies especially. A dough that has been taken to its richest point is typically on the verge of crumbling, fragile and delicious with the weight of so much butter and sugar. These latticed cookies are a mighty fine example of what can happen when you reach the absolute limit of binding and flavor.

It started innocently enough, with a languishing bag of chocolate chips. What could be more wholesome than baking a batch for an overworked husband? It was all well and good, of course, until impudence struck and I decided to test the viability of one of my favorite nut flours.


I don’t typically substitute flours in recipes that I bake for Christopher. He can smell a whole wheat crumb from a mile away. While I love spelt and oat and quinoa flours, I wouldn’t deign to bake them into his birthday cake. These cookies were baked for comfort, as a surprise brought up to his office late at night—tempting fate with a bag of hazelnut flour was truly reckless.

Madcap baking is rarely successful, but in this case, I got lucky. These cookies spread from a scant teaspoon-sized ball, into thin, graceful spheres of caramelized lace. They melted in my mouth, crispy and chewy all at once. It felt like eating delicate burnt sugar, with a tough of Nutella throughout; the subtle flavor of hazelnut, the occasional hunk of bittersweet chocolate.

I suggest making these to accompany vanilla ice cream.


Hazelnut Chocolate Chip Cookies

Preheat oven to 375 degrees. Have ready two lined cookie sheets.

In a medium sized bowl, mix:

1/2 c hazelnut flour
½ c plus 2 tbsp all purpose flour
½ tsp baking soda

In the bowl of a stand mixer (or with hand mixers and lots of patience) beat:

½ c (1 stick) unsalted butter at room temperature
½ cup sugar
½ cup packed light brown sugar

Add and beat about 5 minutes on medium to medium / high speed:

1 large egg
¼ tsp salt
1 ½ tsp vanilla

When this mixture is very white and fluffed, slowly incorporate flour mixture, stirring just to combine.

Add 1 ½ cup chopped dark chocolate, or 1 ½ c dark chocolate chips.

Place teaspoon-sized, rounded spoonfuls on your baking sheet with ample room between.
(I baked only 6 per sheet.)

Bake for 7-8 minutes.

Post this article or share with a friend

You must be logged in to post a comment.

Twitter Bread and Courage Feed Facebook