Heavenly Hazelnut Chocolate Chip Cookies
Indulge in the Hazelnut Chocolate Chip Cookies, a treat sure to satisfy your sweet cravings! With an active time of just 20 minutes and a total start-to-finish time of 40 minutes, you can have these cookies ready in no time. Full with toasted hazelnuts and bittersweet chocolate. Starting with toasting hazelnuts and melting bittersweet chocolate and butter. Combining ingredients such as brown rice flour, cocoa, and Frangelico liqueur, these cookies are raised. Whether enjoyed with a cup of milk or paired with your favorite hot beverage, these cookies are guaranteed to bring moments of joy with every bite. With optional variations to customize your baking experience.
- 1½ cup Skinned Hazelnuts
- ½ lb Bittersweet Chocolate
- 3 tbsp Unsalted Butter
- 2 tbsp Brown Rice Flour
- 2 tbsp Unsweetened Cocoa Powder
- 1 tbsp Cornstarch
- ¼ tsp Gluten-Free Baking Powder
- ¼ tsp Xanthan Gum
- ½ tsp Salt
- 2 Large Eggs
- ½ tsp Granulated Sugar
- 2 tbsp Frangelico or other hazelnut-flavored liqueur
- ½ tsp Pure Vanilla Extract
- 1 cup Bittersweet Chocolate Chips
- Preheat and Prep:
Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats. Spread the hazelnuts evenly on one of the baking sheets and toast them for 5 to 7 minutes.
- Prepare the Chocolate:
Break chocolate into pieces no larger than a lima bean. You can either chop the chocolate in a food processor fitted with a steel blade using on-and-off pulsing, or place it in a plastic bag and gently crush it.
- Melt the Chocolate and Butter:
In a saucepan over low heat, melt the chocolate and butter together, stirring frequently until the mixture becomes fully melted. Once melted, remove the pan from the heat and set it aside for 5 to 7 minutes to cool. Alternatively, you can use microwave oven.
- Combine Dry Ingredients:
In a mixing bowl, whisk together the rice flour, cocoa, cornstarch, baking powder, xanthan gum, and salt until well mixed.
- Prepare the Dough:
In another mixing bowl, beat together the eggs, granulated sugar, Frangelico, and vanilla extract at high speed using an electric mixer for 1 minute. Then, beat in the cooled chocolate mixture followed by the dry ingredients. Carefully fold in the toasted hazelnuts and bittersweet chocolate chips.
- Shape and Bake:
Drop the dough by 1-tablespoon portions onto the prepared baking sheets, leaving about 1½ inches of space between each cookie. Bake for 10 to 12 minutes, or until the tops of the cookies are dry and set.
- Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
- Variations:
- For a delightful twist, add 1 tablespoon of instant espresso powder to the chocolate and butter mixture for a mocha flavor.
- Enhance the dough with ½ teaspoon of ground cinnamon for a warm.
- For a different flavor profile, swap out the bittersweet chocolate chips for white chocolate chips.
