This recipe is from Dorie Greenspan’s Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere. I was looking for a recipe to utilize the hazelnuts in my cabinet and found this.
Little did I realize until I arrived at the end of the recipe, that this cookie does not involve hazelnuts or any nuts for that matter. Instead, Dorie utilizes the rich flavor of either Hazelnut or Almond flour. I had never heard of hazelnut flour chocolate chip cookies before finding this recipe. Luckily, I had a bag of almond flour in my cabinet, so I was able to finish the recipe.
I’ve never made cookies with almond flour before either, but these were surprisingly rich in flavor and quite decadent. The texture of the cookies is soft in the middle and crispy on the outside. So, soooo yummy. You can see in the photos how much they rise while baking. Very filling and rich.
Now, when I see a recipe for hazelnut meal cookies in the future, I will pay attention and try it out. Super delicious addition to cookie recipes.
Dorie suggests using chocolate chunks, creating chocolate chunk hazelnut cookies rather than chocolate chip. I will try it with the chunks next time. We loved the chip version, but I can see the chunks being outstanding as well.
I have a feeling this recipe will be on heavy rotation in our household.
- 3½ cups all-purpose flour (476 grams)
- 1¼ teaspoons fine sea salt
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- 8 ounces unsalted butter, at room temperature (2 sticks)
- 1 cup sugar (200 grams)
- 1 cup packed brown sugar (200 grams)
- 1½ teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips). I used chocolate chips and they were delish.
- 1½ cups hazelnut or almond flour (150 grams)
- 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 1½-inch rounds of dough to freeze.
- Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1½" 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.