Oregon Hazelnut
Crisp chocolate cookies made with whole and ground hazelnuts for a rich, nutty flavor.
Ingredients
whole hazelnuts (about 7 ounces)
1 1/3 cups
packed light brown sugar
2/3 cup
sugar
1/2 cup
all-purpose white flour
2 cups
baking powder
1/2 teaspoon
large egg
1
milk
1 1/2 tablespoons
baking soda
1/4 teaspoon
salt (Generous)
1/4 teaspoon
vanilla extract
1 1/2 teaspoons
unsalted butter (slightly softened)
1/2 cup (1 stick)
semisweet chocolate morsels
1 cup (6 ounces)
white vegetable shortening
1/2 cup
Instructions
1
Step 1
Preheat the oven to 350 degrees F. Grease several baking sheets or coat with nonstick spray.
2
Step 2
Spread the hazelnuts in a small baking pan and toast in the oven, stirring occasionally, for 15 to 19 minutes, or until the hulls loosen and the nuts are lightly browned; be careful not to burn.
3
Step 3
Immediately turn out into a small bowl and let stand until cool enough to handle. Rub the hazelnuts between your hands or in a clean kitchen towel, loosening and discarding as much hull as possible.
4
Step 4
By hand, chop half the nuts moderately fine; set aside. In a food processor, process the remaining nuts in on/off pulses until ground to a powder but not clumped together or oily looking.
5
Step 5
In a large bowl, thoroughly stir together the flour, ground hazelnuts, baking powder, baking soda, and salt; set aside.
6
Step 6
In another large bowl, with an electric mixer on medium speed, beat together the butter and shortening until light and well blended.
7
Step 7
Add the brown sugar and sugar and beat until fluffy and smooth.
8
Step 8
Add the egg, milk, and vanilla and beat until evenly incorporated.
9
Step 9
Beat or stir in the flour mixture, then the chopped hazelnuts and chocolate morsels, until evenly incorporated.
10
Step 10
Using an ice cream scoop or spoons, drop the dough onto the baking sheets in golf-ball-sized mounds, spacing about 3 inches apart. Using lightly greased hands, slightly pat down the tops of the mounds until flat.
11
Step 11
Bake the cookies, one sheet at a time, in the upper third of the oven for 9 to 12 minutes, or until the tops are golden, the edges are lightly browned, and they are still slightly soft when pressed in the centers.
12
Step 12
Reverse the sheet from front to back halfway through baking to ensure even browning.
13
Step 13
Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 2 to 3 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
14
Step 14
Store in an airtight container for up to 1 week or freeze for up to 1 month.
