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 the 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.
The first photo is an old one. I used chocolate chips out of necessity, but Mr. Yosses specifically points out that the dough is basically just a vehicle for the chocolate chunks and that you need to use a lot of chocolate. Check out the photo below, which I packed with chocolate.
As for the hazelnut paste or hazelnut butter, both are a little easier to find these days, but hazelnut paste is still a special order. In my opinion you need to use an oily hazelnut paste that's more for baking than spreading such as this one. The ratio of butter to everything else in this recipe is relatively low compared to other chocolate chip cookie dough recipes, so that ¼ cup of hazelnut paste is acting as a flavoring and fat. But as mentioned, an oily unsweetened peanut butter works well too. You just get some peanut flavor.
Another thing I started doing with this recipe is holding back some of the egg. I crack 2 large eggs, mix them together and add 80 grams rather than 100. It sounds nitpicky, but sometimes using less egg gives you a crumblier, dense, less cakey texture. Dialing back the eggs just gives the cookies a better, denser, crumblier texture. If you feel like your dough is too dry without that missing 20 grams of egg, you can add it back.
The yield is supposed to be 4 dozen cookies, but I've always made them bigger than that. And by bigger I mean up to 3 oz each for a yield of about 12. The funny thing is my idea of a big cookie is 3 oz and now people are making cookies that weigh 7 oz! The cookies are good big or small.
Bill Yosses Chocolate Chip
- 4 oz unsalted butter, room temp (114 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup light brown sugar (200 grams)
- ¼ cup unsweetened hazelnut paste or peanut butter (64 grams)
- 2 large eggs (100 grams or just use 80 grams)
- 2 large vanilla beans or 1 teaspoon good vanilla extract seeds scraped out
- 2 ⅓ cups all-purpose flour (310 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz chopped chocolate or chocolate chunks or more!
- 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 OR shape into balls, put on a plate, cover and chill until ready to bake.
- 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 if you haven't already portioned the dough. You can make 4 dozen small cookies or 12 giant ones.
- Bake until lightly browned, 9-13 minutes for small cookies and up to 22-24 if you make large 3 oz cookies.. Cool the cookie sheets on a cooling rack before removing the cookies.