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A Simply Luxurious Chocolate & Candied Hazelnut Cookie

Simply LuxuriousSimply Luxurious
I call this an Oregon Chocolate Chip Cookie because the candied hazelnuts steal the show.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings 9 cookies (large)

Ingredients
  

Cookie Dough

  • 1/2 cup chilled unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 medium egg
  • 1 tsp vanilla
  • 1 1/3 cup artisan cake/pastry flour (Bob's Red Mill)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp flaky sea salt
  • 1 tsp cinnamon
  • 1 cup extra dark chocolate chips
  • 1/2 up roughly chopped candied toasted hazelnuts

Candied Hazelnuts

  • 1 cup toasted/roasted (unsalted) hazelnuts
  • 3/4 cup granulated sugar

Instructions
 

How to Candy the Hazelnuts

  • To candy the hazelnuts (keeping the skins on is fine): have a baking sheet lined with parchment paper prepared. Set aside. Heat over medium heat in a medium sauce pan the sugar. Stirring regularly, let the sugar melt until amber in color (about 5-10 minutes).
  • Place the hazelnuts on the parchment lined baking sheet, making sure they is only one layer of nuts.
  • Pour the melted sugar over the hazelnuts. They won't all be coated, but drizzle over the nuts as equally as possible. Set aside and let cool for 15 minutes.
  • When the candied nuts are cool, break up roughly and put into a food processor. Pulse until roughly broken up. Set aside.

Cookie Dough

  • In a mixing bowl or with a hand mixer, combine and cream the butter and two sugars - about 3-5 minutes - until smooth.
  • Add the vanilla and egg to the creamed butter mixture. Mix until smooth.
  • In a separate mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
  • Add the dry mixture gradually to the wet mixture until combined - mix on low speed. Scrape down the sides of the bowl in between mixing so that all is incorporated well.
  • Add the chocolate chips and candied hazelnuts until combined.
  • Now, prepare the cookie balls. Remember, these are not meant to be small cookies. Inspired by Levain, Papa Haydn and Coquina these cookies are a luxurious dessert and will be larger than your typical cookie (about 3 inches in diameter when baked.
  • using a large spoon or large ice cream scoop, scoop out a large ball of dough and roll into ball. Place on a parchment-lined baking sheet. When complete, gently slightly flatten each cookie, just enough to have a flat top. Sprinkle with flaky sea salt and freeze the dough for at least 60 minutes before baking.

Ready to Bake (after having frozen the dough for 60 minutes or more)

  • Preheat the oven to 375 degrees. While the oven is heating up and before it reaches temperature, take out the number of cookie dough balls you want to bake. Place them on a parchment-lined baking sheet, and place in the oven. Bake for 15 minutes.
  • Remove from the oven when nicely golden brown and the edges are crispy. Let cool for about 5 minutes before enjoying warm.