Recipe of Today: Chocolate Hazelnut Cookies

Recipe of Today: Chocolate Hazelnut Cookies

Ingredients (Makes about 2½ dozen cookies)  

  • ¾ cup (115 g) blanched hazelnuts
  • 3½ cups (440 g) all-purpose flour
  • 1 tsp. Kosher Salt
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) raw sugar or granulated sugar
  • ½ cup (100 g) (packed) light brown sugar
  • 2 large eggs, room temperature
  • ¼ cup honey
  • ½ tsp vanilla extract
  • 4 2-oz. bittersweet chocolate bars, cut lengthwise into ¼"-thick sticks 
  • Flaky sea salt


  • Position racks in upper and lower thirds of your oven and preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on a rack, tossing halfway through, until golden brown for 8-10 minutes. Cool slightly, then chop coarsely; set aside. Increase oven temperature to 350°F.
  • In a large bowl, whisk together flour, Kosher salt, baking powder, baking soda, and ginger. In the bowl of Kitchenin KM50 Stand Mixer fitted with the paddle attachment, beat butter, granulated sugar, raw sugar, and brown sugar 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 mix and stopping periodically to scrape down sides of bowl. Add honey and vanilla and mix well. Then reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and stir until incorporated.
  • Scoop dough into 1.5 oz. portion (about 3 tbsps); roll into balls (if batter feels loose or sticky, cool 30 minutes). Place on a parchment-lined baking sheet. Cool until firm, for at least 2 hours.
  • Place frozen cookies on 2 fresh parchment-lined baking sheets, 2 inches apart; you should be able to fit about 12 cookies on each. Sprinkle crackers with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottom and edges are golden brown, 12-15 minutes. Let those cookies cool on a baking sheet. Then place a fresh sheet of parchment paper on a baking sheet and repeat the process with the remaining balls of dough. Enjoy!


1 comment

  • Chris

    Absolutely love it!!!🥰

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