Hazelnut Chocolate Chip Cookies
I haven’t been in much of a baking mood lately. I’m not really sure why, but I just haven’t. I’ve been trying to talk myself into it by looking through recipes in hopes of finding inspiration. However, where I actually found my inspiration was in a bottle of Frangelico. For anyone unfamiliar, Frangelico is a hazelnut liqueur that is quite possibly one of the best things ever invented. If you don’t believe me, buy a bottle and just smell it. If that alone doesn’t get you, try adding it to some hot chocolate.
Anyway, I thought it would be an incredibly delicious addition to some baked good. My first thought was some kind of cake, but then I remembered a recipe from Nick Malgieri’s Chocolate for Hazelnut Rum Chocolate Chip Cookies. I figured if the hazelnuts were already there, why not go all out and use hazelnut liqueur instead of rum?
The original recipe refers to these as “adult chocolate chip cookies.” I would have to agree. They don’t have the simplicity that a traditional chocolate chip cookie has. The extra boost of flavor from the Frangelico really makes them unique. I decided to use mini chocolate chips, which made the chocolate a bit more subtle since you’re not biting into big chunks of chocolate. These cookies baked up nice and thick. I used a scoop for the dough, and that made them very uniform. I like uniform, especially for cookies I’m going to give away.
These cookies could have many variations with different nuts and liqueurs or extracts. The basic cookie part of the recipe would, I think, be a good place to start for just about anything.
For another recipe from this book, check out Chocolate Chunk Pecan Crunch Cake.