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+ servings

Chocolate Chip Hazelnut Cookie Recipe by Dorie Greenspan

Prep Time 15 mins
Cook Time 15 mins
Chilling in refrigerator 2 hrs
Total Time 2 hrs 30 mins
Servings 50 cookies

Ingredients
  

  • 3 1/2 cups all-purpose flour (476 grams)
  • 1 1/4 teaspoons fine sea salt
  • 3/4 teaspoon 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)

Instructions
 

  • In a medium bowl, whisk the flour, salt, baking soda and baking powder together.
  • 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.
  • 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!)
  • 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.
  • 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.
  • 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.

Notes

Recipe reprinted with permission from Houghton Mifflin Harcourt. Baking Chez Moi: Recipes from my Paris Home to Your Home Anywhere by Dorie Greenspan.
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