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
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.
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.
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.
Allow to cool completely on a wire rack. Store in an airtight container for up to 4 days.