Chocolate Chip and Hazelnut Cookies

This summer has been pretty nonstop for Dan and me. First, we jumped right into our respective internships. Then, it was now-or-never wedding planning. Then, it was actually getting married and flying out for out honeymoon.

Now, for the first time all summer, we really don’t have much to do. Although it’s nice to theoretically get to relax, neither of us are the “sit around all day” types. We’d both rather be outside, working on something and having something to show for out efforts.

Yet, Kansas weather has another idea. Yesterday was the hottest day that Lawrence has seen in 75 years. Seventy-five years!

That meant we were pretty much locked inside to deal with our boredom.

Dan got out his guitar and practiced a few songs.

However, I have no musical talents whatsoever, so I was still lost for something to do — until I noticed a jar of hazelnuts on the counter that was looking equally bored.

Problem solved.

Chocolate Chip and Hazelnut Cookies

Adapted from “Smitten Kitchen.”

Ingredients:

  • 1/2 C sugar
  • 1/2 C brown sugar
  • 1/2 C buttery spread
  • 1 T milled flax-seed + 3 T water (alternatively, one egg)
  • 1 t vanilla
  • 1/2 t baking soda
  • 3/4 C whole-wheat flour
  • 1/2 C all-purpose flour
  • 1/4 t sea salt
  • 1/2 C dark chocolate chips
  • 1/2 C chopped hazelnuts

Directions:

  • In a small bowl, combine the flax-seed and water. Set aside.

  • In a medium-sized mixing bowl, cream together the sugars and butter. Add in the flax mixture and vanilla. Stir until combined.
  • In another mixing bowl, whisk together the baking soda, flours and sea salt.

  • Stir half of the flour mixture into the sugar mixture until combined.

  • Then add in the second half of the flour mixture. Stir until again combined. Fold in dark chocolate chips.
  • Refrigerate for 20 minutes (optional, but suggested). Line two baking sheets with parchment paper or grease. Place tablespoon-sized balls of dough on the baking sheets about two inches apart.
  • Bake in a 300 degree oven (Note: That’s 50 degrees less than most cookie recipes!) for 18-20 minutes, until lightly browned.
  • Allow to cool on the cookie sheets for a few minutes, then finish cooling on a rack.

Holy-moly. These cookies are amazing. I loved the first version I made with simple chocolate chips, but the hazelnuts just kick it up a whole ‘nother notch.

I guess that just goes to show if you can’t stand the heat, stay in the kitchen and make cookies.

Question: What do you like to do during the dog days of summer?

Generally, I like to go to the pool, but it was too hot for that. Insanity!

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5 responses to “Chocolate Chip and Hazelnut Cookies

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