Half Batch Hazelnut Chocolate Chip Cookies

This recipe was included in a Redbook Magazine interview with Giada De Laurentis. When I first saw it, I wanted to run to the kitchen and try it out, but I was on an airplane so that wasn’t possible. Now I’m home in my messy house with loads of laundry and a batch of these cookies.

I couldn’t find the recipe on the Redbook website, but the original is on Food TV where you can read reviews. Based on earlier comments, it seems a lot of people have already tried this recipe and love it.

Below is my half batch variation. It includes metric weights, which I am starting to have fun with. The problem is, I’m memorizing metric weights and volumes and forgetting other things such as why we have an Iowa Caucus, what day is President’s Day, and where I put my keys.

cookies

Half Batch Hazelnut Chocolate Chip Cookies

1/4 cup oats, old fashioned or quick (not instant) oats (20 grams)
1 cup plus 3 tablespoons all purpose flour (150 grams)
1/2 teaspoon baking powder (2.5 ml)
1/2 teaspoon baking soda (2.5 ml)
1/4 teaspoon salt (1.25 ml) – I used about a pinch more than that
4 ounces unsalted butter, softened (115 grams)
1/2 cup light brown sugar, packed (100 grams)
1/2 cup granulated sugar (100 grams)
1 teaspoon vanilla (5 ml)
1 large egg
1/2 cup hazelnuts, roasted, peeled and chopped (see note) (69 grams)
1 cup bittersweet chocolate chips or cut up bittersweet chocolate bar (170 grams)
1/3 cup chopped up toffee bars 50 grams (use as much as you want)

Preheat oven to 325 degrees F (165 Celsius). Line a cookie sheet with parchment paper or Silpat.

In bowl of food processor, grind oats. Add flour, baking powder, baking soda and salt. Pulse until dry ingredients are mixed.

In a mixing bowl, beat butter and both sugars with high speed of electric mixer. Beat in vanilla and egg and beat for another 30 seconds. Add flour mixture and stir until mixed in. Stir in nuts, chocolate and toffee

Drop by generously rounded teaspoons onto baking sheets spacing 3 inches apart. Bake one sheet at a time on center rack for 15 minutes or until they appear brown around edges.

Let cool on sheet for 2 minutes, transfer to a rack to cool.

Makes about 2 dozen

Note:
Here’s the usual way to toast hazelnuts. However, since I was only toasting ½ cup of nuts, I did it in the microwave. The way I do it is I lay the whole, unpeeled nuts on a stack of paper towels and microwave for 2 minutes, stopping halfway through to shuffle nuts around. After microwaving, I lift the stack of paper towels with nuts out of microwave and set on a large dish towel then wrap towel up and over nuts and rub towel against nuts to remove skins.

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Comments

  1. Sue says

    They look wonderful! Do you like them? Seems like it would be hard to go wrong with those ingredients!

  2. says

    Sue, I love them. They are very crispy and light — yet rich and buttery. Giada is a genius.

    Moria, I try to make small batches. This recipe made about 24 cookies. I ate one, gave about 12 to my friend Rachael and am taking the rest to my neighbor. She fed our cats while we were away, so the least I can do is take her some cookies.

  3. JEP says

    I like this unusual twist on a choc chip cookie—after seeing the title & before I read the ingredients, I thought maybe the cookie had Nutella added.

  4. Erica says

    I made these cookies for Christmas and they were a HUGE hit. I made the full batch, but I froze them in individual dough balls and put them in ziploc bags for fresh cookies when I needed them. They freeze very well. You can’t go wrong with these.

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