Ingredients
Scale
- 8 ounces salted butter (at room temperature)
- ½ cup granulated sugar
- 2 tablespoons light brown sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 cup hazelnut flour
- 6 ounces bittersweet chocolate (chopped not too finely (I used Guittard))
- flakey sea salt (for sprinkling)
Instructions
- Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high until super light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add both flours, followed by the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is totally incorporated.
- Divide the dough in half, placing each half on a large piece of plastic wrap. Form each into a log shape, rolling it on the counter to help you smooth it out. Each half should form a 6-inch log, about 2 inches in diameter. Chill until totally firm, about 2 hours.
- Heat the oven to 350?F. Line baking sheets with parchment paper.
- Using a serrated knife, carefully slice each log into ½-inch-thick rounds. If the cookies break or fall apart, just press them back together—the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart. Sprinkle with flaky salt. Bake until the bottoms are golden, about 15 minutes. Let cool slightly before eating.
Notes
(Adapted from ‘Dining In: Highly Cookable Recipes’ by Alison Roman.)
- Prep Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Cookie