Omg they're so good, I immediately made a second batch to freeze. I used up all my butter. Hope I don't need that later...
Recipe was adapted to be gluten free from here. I used 72% dark chocolate. I also didn't do the drizzle. These ended up half crunchy, half chewy which is my preferred cookie texture. (I tried to make a cut work but it didn't want to paste the formatting in I guess. Sorry)
Ingredients
7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups; 200g)
4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons; 115g)
10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
1 1/2 teaspoons (6g)Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
1/2 ounce vanilla extract (1 tablespoon; 15g)
1 large egg,straight from the fridge
9 ounces flour mix (5.7oz white rice flour, 2.5oz potato starch, 0.8 oz tapioca starch;255g)
3 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped;85g), tempered
Directions
1.
Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C).In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough.If not tempering the chocolate, fold chopped pieces into the dough now.
2.
Portion the Dough:Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)
3.
To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes.Cool directly on baking sheet until crumb is set, about 5 minutes.
4.
To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.
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