Toast the hazelnuts in an oven preheated to 170°C for about 10 minutes, until browned, then let them cool.
Melt the butter completely.
In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
Add the dark chocolate and toasted hazelnuts and mix lightly.
Rest the dough in the refrigerator for 30 minutes.
Divide the rested dough into 180–200g portions.
Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
Hazelnut Chocolate Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 70g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 380g
- cocoa powder 120g, Valrhona
- baking soda 12g
- cornstarch 20g
- salt 3g
- dark chocolate 200g, Callebaut
- hazelnuts 100g
Instructions
1. Preheat the oven to 200°C.
2. Toast the hazelnuts in an oven preheated to 170°C for about 10 minutes, until browned, then let them cool.
3. Melt the butter completely.
4. In a medium bowl, mix the melted butter with the sugars and honey until only about 50–60% of the sugar crystals have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, Valrhona cocoa powder, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the batter and fold them in with the spatula held upright, cutting through the dough. Mix evenly until no dry flour is visible.
8. Add the dark chocolate and toasted hazelnuts and mix lightly.
9. Rest the dough in the refrigerator for 30 minutes.
10. Divide the rested dough into 180–200g portions.
11. Lower the oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/hazelnuts-chocolate-cookie/
Hong's Recipe