I've been feeling like cookies that embody the classic European combination of rich chocolate and hazelnuts, so I adapted my recipe for Chocolate Crinkle Cookies to suit my crazy cravings...but it wasn't until after the hazelnuts had been roasted, steamed, peeled, chopped, and baked to perfection inside these little masterpieces that Francis mentioned his disdain for hazelnuts. Hey, but guess what? He polished off all but two cookies that I managed to steal away for myself in no time flat.
1/2 C unsalted butter
1 1/4 C sugar
2 tsp vanilla
4 oz. unsweetened chocolate + 2 oz. bittersweet chocolate, melted and cooled
2 C flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. milk
1/2 C hazelnuts, roasted, skinned, and chopped
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
2. Cream butter and sugar until light and fluffy; beat in vanilla, then eggs and chocolate.
3. Stir in dry ingredients alternately with milk; stir in hazelnuts until just incorporated.
4. Chill for 1 hour.
5. Shape into 1" balls and place on baking sheet 2" apart.
6. Bake for 14-16 minutes.