Ginger Chocolate Chip Hazelnut Cookies*
Modified from original recipe by Nik Sharma of Chowhound
- 2 cups American Hazelnut Company Hazelnut Flour
- 1 cup packed brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fine sea salt
- 2 eggs, lightly beaten
- 1 tbsp American Hazelnut Oil
- 2 tablespoons unsalted butter, melted
- 1 teaspoon hazelnut extract or vanilla extract
- 1/2 cup chopped bittersweet chocolate (70% cacao)
- 1/4 cup chopped crystallized ginger
- In a large bowl, whisk together the hazelnut flour, brown sugar, baking powder, baking soda, black pepper, hazelnut oil and salt. Add the eggs, melted butter, hazelnut extract (or vanilla extract), chocolate, and ginger and stir with a large wooden spoon until the dough comes together. Also, add chocolate chips and chopped ginger pieces.
- Grease your hands with a little oil to prevent the dough from sticking. Divide the dough into twelve equal parts and shape them into balls. Flatten them into 2-inch rounds. Place the rounds on a baking sheet lined with parchment paper. Wrap the entire baking sheet tightly in plastic wrap and place in the freezer for at least 10 minutes, and preferably 2 hours. (Covered but not tightly sealed)
- To bake the cookies, preheat the oven to 350°F. Line a second baking sheet with parchment paper. Remove the baking sheet from the freezer and put half the rounds of dough on the second sheet. Spread out the rounds on both baking sheets and bake cookies until golden brown, 12 to 15 minutes.
- Cool completely on wire racks. Store the cookies in an airtight container at room temperature for up to 4 days.