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Some Big Cookies

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We like big cookies and we cannot lie, this recipe can't deny, roast some hazelnuts at an itty bitty pace and get some round cookies...       in your face? 

You're welcome. 

Ingredients:

1 cup hazelnuts, roughly chopped

440 g bread flour (AP flour works fine, too)

1 tsp salt

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground ginger

2 sticks softened unsalted butter

150 g raw/turbinado sugar

150 g light brown sugar

2 large eggs

1/4 c dark honey

1/2 tsp vanilla 

16 oz dark chocolate chips

flaky sea salt (optional)

Method:

1. Toast hazelnuts on a rimmed baking sheet at 350° for about 15 minutes, checking every 5-6 minutes, until fragrant and golden.

2. Combine flour, salt, baking powder, baking soda, and ginger in a bowl, set aside. 

3. Combine butter and sugars in the bowl of a stand mixer (or a large enough bowl for mixing with a hand mixer). Blend on medium speed until combined and fluffy, about 6 minutes.

4. With mixer running on low, add 2 eggs until fully combined. 

5. With mixer running on low, add honey and vanilla. 

6. With a spatula, fold in cooled hazelnuts and dark chocolate chips gently. 

7. Using a standard-sized ice cream scoop or large spoon, portion dough into balls about 2 inches apart on parchment-lined baking sheets. You should get 12 cookies. 

8. Cover trays with plastic wrap and freeze 1 hour. 

9. Remove trays from freezer, remove plastic wrap. Bake at 350°, turning trays front to back and top to bottom every 15 minutes, for about 45 minutes. 

10. Remove trays from oven, let cookies sit on the trays for 5 minutes. Add flaky sea salt, if using.

11. Remove cookies to cooling racks. 

12. Get a serious cup of milk or coffee or a bowl of ice cream, and eat what may be a little too big of a cookie. 

 

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