Spicy Hazelnut and Ginger Chocolate Chip Cookies
 
 
The combination of hazelnut and chocolate is a magical one (hi nutella!) and it is especially delicious in these accidentally gluten-free spicy hazelnut and ginger chocolate chip cookies.
Yield: 12 cookies
Ingredients
  • 2 cups hazelnut flour
  • 1 cup packed muscovado sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 large egg, beaten
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • ½ cup chopped bittersweet chocolate (70% cacao)
  • ⅓ cup chopped crystallized ginger
Instructions
  1. Whisk together the hazelnut flour, sugar, baking powder, baking soda, and salt in a large bowl. Add in the egg, butter, vanilla, chocolate, and ginger. Stir to combine until the dough begins to come together.
  2. Lightly grease your hands using a neutral or nut oil (I used hazelnut oil) and divide the dough into twelve equal parts. Roll each into a ball and then flatten into 2-inch rounds. Place on a parchment-lined baking sheet and freeze for two hours.
  3. When ready to bake, heat oven to 350F. Line a second baking sheet with parchment paper. Place half of the cookie dough balls on the second baking sheet, spreading them out evenly. Bake for 12-15 minutes, one pan at a time. Store the second pan in the fridge while the first is baking.
  4. Allow to cool completely on a wire rack. Store in an airtight container for up to 4 days.
Notes
Recipe very slightly adapted from Season
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/09/spicy-hazelnut-and-ginger-chocolate-chip-cookies.html