Chocolate-hazelnut cookies: A deliciously indulgent treat

Ingredients for Chocolate-hazelnut cookies

• 115 g blanched hazelnuts

• 440 g plain flour

• 5 ml kosher salt

• 3.5 ml baking powder

• 2.5 ml baking soda

• 2.5 ml ground ginger

• 225 g unsalted butter, softened

• 100 g caster sugar

• 100 g raw sugar or caster sugar

• 100 g light brown sugar, packed

• 2 large eggs, at room temperature

• 60 ml honey

• 2.5 ml vanilla extract

• 230 g bittersweet chocolate, cut lengthwise into 6 mm-thick sticks

• flaky sea salt

How to make Chocolate-hazelnut cookies

1. Place racks in the upper and lower thirds of the oven and preheat to 150°C (fan) or 160°C (conventional).

2. Toast the hazelnuts on a rimmed baking tray on the upper rack, tossing halfway through, until golden brown, about 8–10 minutes. Let cool slightly, then chop coarsely and set aside.

3. Increase the oven temperature to 180°C (fan) or 190°C (conventional).

4. In a large bowl, whisk together the flour, salt, baking powder, baking soda, and ginger until well combined.

5. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, raw sugar, and brown sugar on high speed, scraping down the sides of the bowl occasionally, until pale and fluffy, about 5–7 minutes.

6. Reduce the speed to medium-high and add the eggs, one at a time. Increase the speed to high after each addition to fully incorporate, stopping periodically to scrape down the sides of the bowl.

7. Add the honey and vanilla, and beat until just combined.

8. Reduce the speed to low and add the dry ingredients, mixing until combined.

9. Add the chocolate and reserved hazelnuts, beating until just incorporated.

10. Scoop the dough into 45 g portions (about 3 tablespoons) and roll into balls. If the dough feels loose or sticky, chill for 30 minutes.

11. Place the balls on a parchment-lined baking tray. Chill until firm, for at least 2 hours.

12. Arrange the chilled cookies on 2 fresh parchment-lined baking trays, spacing them 5 cm apart — you should fit about 12 cookies on each tray.

13. Sprinkle the cookies with sea salt.

14. Bake, rotating the trays from top to bottom and front to back halfway through, until the bottoms and edges are golden brown, about 12–15 minutes.

15. Let the cookies cool on the baking trays. Place a fresh sheet of parchment on one baking tray and repeat the process with the remaining balls of dough.

16. Do Ahead: The dough can be made up to 1 month in advance. Transfer the chilled balls to resealable freezer bags and freeze. Bake from frozen.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.