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Double Chocolate Chip Hazelnut Cookies

At this moment, there are still thousands of tiny hazelnut peels scattered across my kitchen. Nobody prepared me for how messy it would be to roast and peel your hazelnuts. But is it worth it? Abso-freaking-lutely. 
Roasting hazelnuts before using them in a recipe such as this one really brings out their rich, nutty flavor, and thus intensifies the delicious factor of these cookies.

It also makes it easier to grind them, as the heat of the oven will crisp them up and that's exactly how we need them to be to make our hazelnut flour.
I used my mini food chopper/grinder which isn't as powerful as my food processor, so my flour didn't get as fine as I had hoped for. But I actually prefer the speckled look of the hazelnut meal throughout these cookies, so no worries if the same thing happens to you. 

Just be sure to stop grinding as soon as you start to see the hazelnuts bulk up- we don't want to turn it into butter! 

Now I am getting ideas for future recipes with hazelnut butter. MM. How yummy would that be? 
Okay, back to the cookies. If a Ferrero Rocher was a cookie, I imagine this is exactly how it would taste like. Adding a touch of hazelnut flour to this fudgy chocolate cookie base and then rounding it off with the roasted hazelnuts takes these off the edge of the flavor cliff. 
My husband, who is not really a fan of baked goods, was obsessed. He also prefers his cookies on the less sweet end of the spectrum and these fit the bill precisely.

In conclusion, roast your hazelnuts. Stain your kitchen towel with hazelnut shells. Make a mess. It is 100000000% worth it.

Double Chocolate Chip Hazelnut Cookies

Yield: 12 cookies
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1 and 1/4 cups all-purpose flour
1/4 cup hazelnut flour
1/3 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cornstarch
1/2 cup unsalted butter, melted
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla extract
1/2 cup roasted hazelnuts, roughly chopped
3/4 cup milk chocolate chips


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. 

In a small bowl, whisk together flours, cocoa powder, baking powder, baking soda, and cornstarch. Set aside. 

In a medium-sized bowl, whisk together melted butter and sugars until well combined. Whisk in egg and vanilla extract until incorporated well.

Using a spatula, fold in the dry ingredients until no streaks of flour remain. 

Fold in hazelnuts and chocolate chips. Scoop out equal size balls of dough using a large cookie scoop. Bake in preheated oven for 7 minutes. Careful not to overbake these! Rest on baking sheet for 2 minutes then transfer to a wire rack to cool completely.

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