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Chocolate Chunk and Hazelnut Cookies

  • 1 c (2 sticks, 8 oz, 227 g) European-style butter, room temperature
  • 2 1/3 c (465 g, 16.5 oz) packed brown sugar
  • 2 1/2 t sea salt or kosher salt
  • 1 T vanilla extract
  • 2 eggs
  • 2 c (270g) pastry flour
  • 2 c (300g) whole wheat flour
  • 2 1/2 t baking powder
  • 1 1/2 t baking soda
  • 11 oz bittersweet chocolate, chopped (about 2 cups)
  • 2 c (9.2 oz or 260 g) roasted hazelnuts (see Note)
  • flake salt for topping

Note: Refrigerate dough overnight (ideally) or minimum 2 hours before baking.

  1. Using a stand mixer or hand mixer in large bowl, cream together the butter, sugar, salt, and vanilla on medium speed for 3 minutes, or until the mixture is fluffy and lightens in color
  2. On medium speed, beat in the eggs, one at a time, until incorporated.
  3. In a large bowl, sift together the pastry flour, whole wheat flour, baking powder, and baking soda
  4. With the mixer on low, add the flour mixture in two additions. Stop and scrape down the sides of the bowl, and mix for another 30 seconds
  5. Add the chocolate and hazelnuts and mix on low just until evenly distributed
  6. Refrigerate the dough for several hours or up to 5 days
  1. Preheat oven to 375° F.
  2. Line two rimmed baking sheets with parchment paper. Allow the dough to come to room temperature.
  3. Divide total dough weight by 30, arranging balls about 2 inches apart on sheets
  4. Top with flake sea salt
  5. Bake for 14 to 18 minutes, just until the edges are browned and cookies are barely set in the middle. Check the cookies halfway through. If they’re baking unevenly, rotate the sheets from top to bottom and front to back.
  6. Cool on the baking sheets before transferring to a wire rack to finish cooling.

Note: To roast your own, spread raw hazelnuts in an even layer on a rimmed baking sheet and toast at 350° F for 8 to 12 minutes, until beginning to darken and smell nutty. Transfer to a clean dish towel, gather the ends, and massage to remove most of the skins. Open carefully and separate the whole nuts from the dry skins.

For longer storage before baking, portion the dough into balls and freeze on baking sheets until hard. Pack into ziptop freezer bags and store in the freezer for up to several months.

Log 3/17/21

  • 1892g / 30 = 63 g per cookie
  • baked 19 minutes
  • 1.5 t salt + salted butter

try 17 minutes next time and ADD FLAKE SALT before baking

Serves: X      Total cook time: X

Source: Portland Cooks cookbook - https://www.powells.com/post/shelf-to-table/little-t-baker-chocolate-chip-cookies-from-portland-cooks

recipe/chocolatechunkhazelnutcookies.txt · Last modified: 2021/03/18 17:55 by john