Recipe - Hazelnut Chocolate Chip Cookies

2 Sticks unsalted butter;
softened (1 cup)
One half cup Granulated sugar
Three fourths cup Firmly packed light brown
sugar
1 lg Egg
1 One half teaspoon Vanilla
2 One fourth cup Allpurpose flour
1 teaspoon Doubleacting baking powder
Three fourths teaspoon Salt
One half cup Toasted and skinned
hazelnuts; (procedure
follows),
; ground coarse
One half cup Unsweetened cocoa powder

In a bowl with an electric mixer cream the butter with the sugars until
mixture is light and fluffy and beat in the egg and the vanilla. Into the
bowl sift together 2 cups of the flour, the baking powder, and the salt,
beat the dough until it is combined well, and transfer half the dough to
another bowl. Into half the dough beat in the hazelnuts and the remaining
One fourth cup flour. Beat the cocoa powder into the remaining dough. On a sheet
of wax paper form each dough into a 10 by 1 1/2inch squaredoff log,
using the wax paper as a guide, and chill the log, wrapped in the wax
paper, for 1 hour, or until they are firm. Cut each log carefully into 4
equal lengthwise slices with a knife and reassemble the logs, alternating 2
slices from each dough to form striped patterns. Chill the logs, wrapped in
the wax paper, for at least 4 hours or overnight.

Preheat the oven to 350F. Cut the logs into 3/8inchthick slices with a
sharp knife and arrange the slices 2 inches apart on lightly buttered
baking sheets. Bake the cookies in batches in the middle of the oven for 10
to 12 minutes, or until they are pale golden. Transfer the cookies to racks
and let them cool completely.

To toast and skin hazelnuts:

Toast the hazelnuts in one layer in a baking pan in a preheated 350F. oven
for 10 to 15 minutes, or until they are colored lightly and the skins
blister. Wrap the nuts in a kitchen towel and let them steam for 1 minute.
Rub the nuts in the towel to remove as much of the skins as possible and
let them cool.

Makes about 54 cookies.

Gourmet May 1993

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