These chocolatey cookies, from Toronto's Dufflet Pastries, are perfect for holiday entertaining or Christmas gifts.
6 oz. semi-sweet chocolate
2-1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup (8 oz.) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup hazelnut butter
2 large eggs, room temperature
1 tsp pure vanilla extract
8 oz. milk chocolate chunks
1-2/3 cup (8 oz.) whole hazelnuts
Step 1: Preheat oven to 350ºF. Line 2 baking sheets with parchment paper.
Step 2: In the top of a double boiler over hot water, melt the semi-sweet chocolate; stir until smooth. Remove from heat and allow to cool to tepid.
Step 3: Sift together flour, baking soda and salt.
Step 4: Combine the butter and sugars in bowl of electric mixer. Using the paddle attachment, beat until light and fluffy at medium speed. Scrape down the sides of the bowl frequently. Add hazelnut butter and beat until smooth. Add the eggs on low speed one at a time, add vanilla extract. Scrape down sides of the bowl. Add flour. Stir in milk chocolate chunks. Pour the melted chocolate over top of the batter; swirl the melted chocolate through the batter to create a marble appearance, using a metal spatula or knife.
Step 5: Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, leaving about 1” between cookies. Press 3 whole hazelnuts into each cookie. Bake for 12 minutes or until the cookies are puffed and lightly browned around the edges. Cool cookies and store in a covered container.
Makes 60 cookies