Chocolate Hazelnut Cookies
Inspired by techniques from Bon Appétit.
Thick, chewy cookies packed with toasted hazelnuts and sticks of dark chocolate, with a little ground ginger and flaky sea salt to sharpen the sweetness. A long chill keeps the dough from spreading, so the cookies bake up tall with crisp edges and a soft centre.
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Method
- 1
Toast the hazelnuts. Set oven racks in the upper and lower thirds and heat the oven to 150°C (130°C fan). Spread the hazelnuts on a rimmed baking tray and toast on the upper rack, tossing halfway through, until deep golden brown and fragrant, 8-10 min. Let cool slightly, then chop coarsely. Raise the oven temperature to 180°C (160°C fan).
- 2
Mix the dry ingredients and cream the butter. Whisk the flour, fine salt, baking powder, bicarbonate of soda and ginger together in a bowl. In a stand mixer fitted with the paddle, beat the butter, granulated sugar, demerara sugar and brown sugar on high speed, scraping down the bowl occasionally, until pale and fluffy, 5-7 min.
- 3
Build the dough. Reduce the mixer to medium-high and add the eggs one at a time, beating on high after each addition until fully incorporated and scraping down the bowl as needed. Add the honey and vanilla and beat just to combine. Reduce to low, add the dry ingredients and beat until combined, then fold in the chocolate sticks and toasted hazelnuts just until incorporated.
- 4
Portion and chill. Scoop the dough into 42 g portions (about 3 tbsp) and roll into balls; if the dough feels loose or sticky, chill it for 30 min first. Set the balls on a baking tray lined with baking paper and chill until firm, at least 2 hours.
- 5
Bake. Arrange the chilled dough balls about 5 cm apart on two fresh baking trays lined with baking paper (about 12 per tray). Sprinkle with flaky sea salt. Bake at 180°C (160°C fan), rotating the trays top to bottom and front to back halfway through, until the bottoms and edges are golden brown, 12-15 min. Cool on the trays, then repeat with the remaining dough on a fresh sheet of baking paper.
Storage
Baked cookies keep in an airtight tin at room temperature for up to 5 days. Raw dough balls can be refrigerated for up to 2 days or frozen airtight for up to 1 month; bake straight from frozen, adding a minute or two more.
Free sugars
16.3 g per serving
32.6 % of the 50 g daily maximum · 65.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking trays
- stand mixer with paddle attachment
- large mixing bowl
- whisk
- baking paper
- tablespoon or cookie scoop
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 220 kcal |
| Protein | 2.9 g |
| Carbohydrate | 29 g |
| of which sugars | 16.5 g |
| of which free sugars | 16.3 g |
| Fat | 11.2 g |
| of which saturates | 5.5 g |
| Fibre | 1.3 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
