Friday, October 4, 2019

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies, High Altitude Cookie Recipes, Chocolate Chip Cookies, High Altitude Chocolate Chip Cookies
Now that it's October, we're finally starting to enjoy some cooler days, and there are hints of fall everywhere.  The flowers in our garden are still blooming, but starting to fade, and there's a hint of red on our maple tree.  Before long, our back yard will be blanketed in crispy, crunchy leaves in all shades of red, burgundy and purple for our boys to jump in and stomp through.  The nights are getting colder, and by this weekend, we'll need to pull up our fresh basil and dry it for winter.  The thyme and rosemary are hardier in the cold temperatures, and there's no rush to get those dried, other than my wanting to get these tasks completed and to be finished with all the yard work until next spring.

At the grocery store, there are pots of brightly colored mums everywhere, piles of pumpkins, and so many varieties of apples and pears to choose from.  And the bins of nuts in their shells are out, too.  We always have a nut bowl sitting in the kitchen for the holidays, usually from November until after New Year's, and they make the best snack along with a cold crunchy apple.




Hazelnut Chocolate Chip Cookies, High Altitude Cookie Recipes, Chocolate Chip Cookies, High Altitude Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies, High Altitude Cookie Recipes, Chocolate Chip Cookies, High Altitude Chocolate Chip Cookies




Sometimes, I'll sit down and crack a whole bunch of nuts to use all at once in a cookie recipe, and if you haven't tried my Nutty for Nuts Cookies I published in January, you must.  They're deliciously buttery, salty, sweet, and absolutely chock-full of nuts.  I wish I had a few of them right now with my afternoon cup of coffee.

In today's recipe, I've used just hazelnuts, which pair beautifully with dark chocolate, and are just fantastic in these cookies.  For the spices, I used cinnamon, nutmeg and espresso powder, which enhances the flavor of the chocolate and hazelnuts, and is just so good in baked goods.

This is a modestly-sized recipe and makes two dozen smallish cookies, but it can easily be doubled and the cookies portioned bigger (add a few extra minutes of bake time for bigger cookies), but I tend to make somewhat smaller cookies these days, since my boys are only 18 months and 3 years old.  The dough comes together quickly, and doesn't require any chilling time before baking, which is great for impatient little boys (or grown-ups) who can't wait to taste the cookies.  Your whole house will be filled with the aroma of toasted nuts, butter and sugar, and you'll have a hard time making these last more than a couple of days.




Hazelnut Chocolate Chip Cookies, High Altitude Cookie Recipes, Chocolate Chip Cookies, High Altitude Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies, High Altitude Cookie Recipes, Chocolate Chip Cookies, High Altitude Chocolate Chip Cookies





Hazelnut Chocolate Chip Cookies
printable

  • 1/2 cup shelled hazelnuts
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoon coarse Kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon espresso powder
  • 1 cup bittersweet chocolate chips
Preheat the oven to 300, and line a baking sheet with parchment paper.  Toast the hazelnuts on the baking sheet for 10 minutes until warm and fragrant, then set aside to cool.  Once cool, roughly chop the hazelnuts.  Increase the oven temperature to 350 to preheat while you make the cookie dough.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars for five minutes on medium speed, scraping the bowl a few times, until fluffy and lightened in color.  Beat in the vanilla and the egg.

In a separate bowl, combine the flour, corn starch, salt, baking soda, cinnamon, nutmeg and espresso powder.  With the mixer on low, add the dry ingredients until moistened.  Stir in the chocolate chips and hazelnuts; the dough will be quite thick.

Drop rounded tablespoons of dough (or use a cookie scoop) onto the parchment-lined baking sheet and flatten slightly with your hand, leaving two inches between each cookie.  Bake for exactly 8 minutes until pale golden and crisp around the edges but gooey in the middle.  Let cool for one minute on the baking sheet before carefully transferring to a wire rack to cool completely.

Yields 2 dozen cookies
Recipe from Curly Girl Kitchen

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