Good Morning! I think I’ll start the week by linking to a seven year old article with three good looking cookie recipes — Painted Cookies, Spice Drops and Bill Yosses Chocolate Chip. The chocolate chip cookie recipe of the former White House chef is interesting in that it calls for hazelnut paste.
Bill Yosses Chocolate Chip Notes
This is an older recipe to be sure, but it’s a good one. Plus it’s one of the first I ever saw to use hazelnut paste as an ingredient. Note: hazelnut paste is not the same thing as Nutella. It’s more like hazelnut butter, which is also hard to find. If you really love hazelnut flavor you can order it from Amazon. If you are okay with the cookies not tasting like hazelnut, you can substitute peanut butter or almond butter.
Bill Yosses Chocolate Chip
- 4 oz 1 stick unsalted butter, room temp
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 1/4 cup unsweetened hazelnut paste or peanut butter
- 2 large eggs
- 2 vanilla beans seeds scraped out
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz chopped chocolate or chocolate chunks
- In a large mixing bowl, beat the butter and both sugars until creamy. Beat in the hazelnut paste until smooth, then beat in the eggs one at a time. Beat in the scraped vanilla beans (or just use 1 teaspoon of vanilla extract).
- In a second bowl, thoroughly mix together the flour, baking soda and salt. Gradually add the dry mixture to the wet, stirring until blended. Stir in chocolate chunks.
- Cover the dough with plastic wrap and chill for at least 30 minutes.
- Preheat the oven to 375 F. Line baking sheet with parchment paper. Using a large cookie scoop, drop dough onto a large parchment lined baking sheet.
- Bake until lightly browned, 9-13 minutes. Cool the cookie sheets on a cooling rack before removing the cookies.