Visit the full post for more details and photos here > bakeat350.net/2024/12/zoe-bakes-cookies-cookbook-chocolate-hazelnut-cookies.html
Zoë Bake's Chocolate Hazelnut Cookies
used with permission from Zoë Bakes Cookies
YIELD: 20-24 cookies
PREP TIME: 20 minutes
REST TIME: 30 minutes
BAKE TIME: 12-15 minutes
2 1/2 cups all-purpose flour
1 cup hazelnut flour or meal*
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoon kosher salt
1 cup unsalted butter, room temperature
3 tablespoons Nutella, divided
1 1/2 cups lightly packed brown sugar
1 tablespoon pure vanilla extract
2 eggs, room temperature
12 ounces bittersweet, semisweet, or milk chocolate, chopped (I used chips)**
flaky sea salt for finishing
*To make the hazelnut flour: in a food processor, pulse together 3/4 cup light toasted hazelnuts (like these from Trader Joe's) and 1/4 cup of the all-purpose flour called for in the recipe until the nuts are very finely ground and the consistency of cornmeal.
**(Hi, it's Bridget.) For the chocolate, I used a mix of chips. I also reserved a handful and pressed them into the tops of the cookies right out of the oven for appearance's sake. :)
In a small bowl, whisk together the all-purpose and hazelnut flours, the baking soda, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, 1 tablespoon of Nutella, brown sugar, and vanilla on medium speed until creamy, about 3 minutes.
Add the eggs, one at a time, beating on medium speed until incorporated. Add the flour mixture all at once and mix just until incorporated. Mix in the chocolate. You may need to give the bowl a couple of swipes to make sure the chocolate is evenly distributed.
Line a baking sheet with parchment paper. Melt the remaining Nutella on low power in the microwave.
Just before scooping, drizzle melted Nutella over the batter. (I did this a bit as a time as I scooped into the dough). Scoop the cookie dough using a #16 cookie scoop or a 1/4 cup portion onto the prepared baking sheet. You can make the cookies larger or smaller, but it will affect the baking time.
Refrigerate dough balls for at least 30 minutes; if you have time, they improve if you let them chill for 24 to 36 hours. After they are chilled, you can bake or freeze them for later.
Preheat oven to 350. Line baking sheets with parchment paper.
Evenly space 6 cookie balls on each sheet and sprinkle each one with flaky sea salt. Bake, one sheet at a time, in the middle of the oven for 12 to 15 minutes, until golden brown on the bottom and just set on top.
If desired, place a couple of chocolate chips directly into each cookie immediately after removing from the oven. Allow the cookies to cool on the baking sheets, then move to cooling racks.
