Chocolate-Hazelnut Cookies
Decadent cookies featuring a perfect blend of toasted hazelnuts and bittersweet chocolate, with a chewy texture and subtle hint of ginger. These cookies are made with three types of sugar for complex sweetness and finished with a sprinkle of flaky sea salt.
Ingredients
- •¾ cup hazelnuts
- •3½ cups all-purpose flour
- •1 tsp kosher salt
- •¾ tsp baking powder
- •½ tsp baking soda
- •½ tsp ground ginger
- •1 cup unsalted butter
- •½ cup granulated sugar
- •½ cup raw sugar
- •½ cup light brown sugar
- •2 large eggs
- •¼ cup honey
- •½ tsp vanilla extract
- •4 bars bittersweet chocolate
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
Place racks in upper and lower thirds of oven; preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8-10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°F.
10 min
- 2.
Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment 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 incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
15 min
- 3.
Scoop dough into 11/2-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
120 min
- 4.
Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12-15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
15 min
- 5.
Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.
