This roll-cookie recipe is easy to make ahead and store in the freezer and the hazelnut and gianduja elevate it from a simple chocolate chip cookie into something decadent. Valrhona and other premier chocolatiers make gianduja chocolate, which is a milky hazelnut flavored chocolate similar to Nutella. If you can't find gianduja, you can use a milk chocolate (I would recommend Valrhona or El Rey, since they don't taste waxy) but it won't quite taste the same. If you've never had gianduja, this is a great way to show it off. —Lu
- Makes 36 cookies, approx.
soft unsalted butter
1T granulated sugar
dark brown sugar
egg plus 1 yolk, at room temperature
chopped gianduja chocolate
- Toast hazelnuts at 275 degrees Fahrenheit until they are a light caramel color and have begin to release oils. Leave aside to cool. If they still have their papery skins, you can remove these by placing the warm hazelnuts in a cloth towel and rubbing/squeezing the towel between your hands. Chop nuts when they are cool and set aside.
- Cream soft butter and sugars together in a mixer on medium low or by hand until sugar is well incorporated.
- Sift salt, baking soda and flour together.
- Scrape down mixing bowl before proceeding.
- Add vanilla extract to egg and yolk, then pour into the bowl and beat to blend in.
- Add dry mixture and beat until blended in.
- Fold in hazelnuts and chocolate and stir to incorporate.
- Shape the dough into rolls about 1 inch thick and chill for an hour, minimum.
- When you are ready to cook, preheat the oven to 350 and slice the cookie rolls into 1-1 1/2 inch thick cookies.
- Place on a baking sheet and cook, rotating halfway, 8-10 minutes or until bottom is set and cookie has browned. Cookie will be soft but fully cooked.