Hazelnut Brown Butter Chocolate Chip Cookies

 

Hihiiii! *waves* I know, it feels like it's been forever since you and I just chatted, huh? Having guest posters has been amazing (and there are more to come) but it's nice to just share my own recipe, with my own photos, and my own words...on my blog :) I missed you guys!

Things are going pretty well here, we're settling in (although maybe not AS quickly as I would like but, it's ok.) And we have been more social than we've ever been. So many family functions, hang outs with friends, dinners with family....it is amazing and surreal! It's also been super fun to be able to actually share some of my treats with my loved ones! :)

Not these cookies though. Nope. The only person who ate these was me (and my former landlord). These were the last thing that I baked in my old kitchen and it was a great end to an era. These cookies were complex, salty & sweet, sturdy yet chewy...mmm yes. They were good. My landlord was impressed too!

I used to be a strictly "no nuts in my baked goods" kind of gal, but I've been converted (somewhat. Still no nuts in brownies.) And hazelnuts are sort of my favorite right now (or pecans?) so yeah. These cookies are a win. Annnnd....that's all I've got to say about that.

It was nice talking to you all again :D I've got lots more good stuff coming, promise!

Hazelnut Brown Butter Chocolate Chip Cookies

Adapted from The Sugar Hit

Makes approx. 24-28 cookies

Ingredients:

• 8 oz. (or 16 tbsp. or 2 sticks) unsalted butter
• 10 oz. (about 2 cups) all purpose flour
• 1/2 tsp. salt + more for sprinkling
• 3/4 tsp. baking powder
• 3 oz. (about 1/2 cup) granulated sugar
• 7 oz. (about 1 cup, very well packed) brown sugar (I used dark, you can also use light)
• 1 tsp. vanilla extract or vanilla bean paste
• 2 eggs
• 4 oz. (about 3/4 cup) milk chocolate chips
• 4 oz. (about 3/4 cup) dark chocolate chips
• 4 oz. skinned hazelnuts, toasted and chopped

Preparation:

• To toast the hazelnuts: In a small skillet, over medium heat, cook hazelnuts in a single layer, tossing and turning frequently until lightly browned and fragrant. Set aside. Roughly chop.
• To brown the butter: In a (preferably light colored) saucepan melt butter over medium heat, whisking constantly, as it foams and bubbles and eventually little brown bits form and it turns amber (this will take approx. 5 minutes.) Immediately pour into a large, heatproof, bowl. Place in the refrigerator for 15 minutes to cool.
• While the butter cools, in a medium bowl whisk together the flour, salt, and baking powder.
• Add the sugars, vanilla, and eggs to the cooled browned butter and, using a hand or stand mixer, beat together for 2-3 minutes, until lightened in color.
• Add in the dry ingredients and mix until just barely combined.
• Stir in chocolate chips and chopped, toasted, hazelnuts, making sure they are evenly incorporated.
• Over and refrigerate dough for at least 8 hours (or overnight) or for up to 72 hours. 
• When ready to bake, prepare large baking sheet(s) with parchment paper or silicone baking mat and preheat oven to 350F degrees. If the dough seems overly hard, let sit out at room temperature for 15 minutes.
• Measure out about 3 tbsp. mounds of dough (or use a medium cookie scoop) and place on the prepared baking sheet, leaving at least 2 in. between cookies. Generously sprinkle with sea salt (or kosher salt).
• Bake for 13 minutes, until golden brown around the edges.
• Cool on pan for 5 minutes, then transfer to a wire rack to cool completely. EAT!

Crunchy, gooey, deLECtable!