Toasted Hazelnut Chocolate Chip Cookies Recipe
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24 cookies
Toasted Hazelnut Chocolate Chip Cookies Recipe
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Adapted from Christina Tosi's chocolate chip cookie recipe.
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Ingredients
- 2 ticks (1 cup) unsalted butter, divided
- 2 cups all purpose flour
- 2 tablespoons nonfat powdered milk
- 1 1/4 teaspoons fine grain sea salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup packed light brown sugar
- ½ cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla
- 8 ounces bittersweet chocolate chips (65% cacao)
- 3/4 cup toasted, skinned hazelnuts, chopped
Instructions
- Cook 6 tablespoons butter in a small saucepan over medium heat until the butter turns golden brown color and takes on a nutty aroma (4 to 5 minutes). Take the saucepan off the heat and add remaining butter, stirring until melted. Set aside.
- Add flour, milk powder, sea salt, baking powder and baking soda to a medium bowl, whisking to combine. Set aside.
- Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until loosely combined (30 seconds), then add eggs and vanilla and beat until combined (30 seconds). Add dry ingredients in 2 additions, beating until just combined. Scrape down the sides as needed. The dough will a little wetter than a regular cookie dough given the higher fat content. Stir in chocolate chips and chopped hazelnuts. Transfer cookie dough to the refrigerator and let chill for 30 minutes.
- Preheat and oven to 375°F and set an oven rack to the middle position. Place rounded tablespoons of cookie dough on a parchment-lined baking sheet about 1 inch apart. Bake for 12-14 minutes until the edges of the cookies start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool.
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