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Some Big Cookies


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. 


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)


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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