I am slowly making my way through my new favorite cookbook, the Flour Bakery + Cafe cookbook. So far, everything has been a hit including my Apple Oat Muffins which were based on one of Joanne Chang’s recipes. These were no exception, although I didn’t get them as chewy as she describes. Nevertheless, they are really tasty.
Chocolate Chip Hazelnut Cookies
1 stick plus 5 tablespoons room temperature butter
2/3 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla extract
1 1/2 cup toasted hazelnuts, 1/2 cup of which is ground into fine powder in food processor, the rest chopped roughly
1 1/2 cup flour
1 teaspoon baking soda
3/4 teaspoon salt
12 ounces milk chocolate chips
Cream the butter with the sugars until they are light fluffy. Beat in the eggs and vanilla until thoroughly combined.
In another bowl, combine the dry ingredients including the flour, baking soda, salt, and chocolate chips. Blend the dry ingredients into the wet ingredients until just incorporated. Let it rest overnight in the fridge if possible.
Scoop into balls into a baking sheet and bake for 15-20 minutes at 350 degrees or until they start to get browned around the edges.