1 1/2 cup hazelnut flour*
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
8 ounces bittersweet chocolate chips, divided
8 tablespoons butter, slightly soft
1 cup sugar
1 teaspoon vanilla extract
Preheat oven to 350º. Line 2 baking sheets with parchment paper.
In a medium bowl, sift together the hazelnut flour, cocoa powder, baking soda and salt.
Melt half of the chocolate chips in a small bowl over hot water or carefully in a microwave
In the bowl of a standing mixer fitted with a paddle, mix the softened butter and sugar on high speed until light and fluffy. Reduce the speed and add the eggs one at a time until incorporated. Add in the melted chocolate and the vanilla and continue mixing until combined. Add in the dry ingredients and mix until thoroughly combined, scraping down the bowl to get all of the ingredients mixed in. Add the remaining chocolate chips and stir to combine. The texture of the dough will be fudgy. Drop the dough by the tablespoonful onto the parchment paper about 2” apart. Bake for 8-10 minutes, they will still seem very soft. Let cool 5 minutes on the baking sheet then transfer to racks to cool completely. They'll come out a bit fluffed up then settle as they cool.
Yields about 2 1/2 – 3 dozen cookies.
*If you can’t find hazelnut flour – make your own. You’ll just need a food processor. Freeze hazelnuts for an hour to help process easier. Pulse whole raw hazelnuts until they have the consistency of cornmeal. That’s it!