Swapped at the 2011 Cookie Swap by J. Kenji Lopez-Alt.
Note: You can use all 60% cacao chocolate or any other combination of chocolate you'd like if you don't like the bitterness of 100% cacao unsweetened chocolate.
- Yield:makes 24 large cookies
- Active time: 20 minutes
- Total time:2 hours 20 minutes
- 3 cups (15 ounces) all purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 2 1/2 sticks (10 ounces) unsalted butter
- 1 1/2 cups (about 10 ounces) light or dark brown sugar
- 1 cup (about 7 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 (4 ounce) bars bittersweet chocolate, 60% cacao, still in their package
- 2 (4 ounce) bars dark chocolate, 80 to 100% cacao, still in their package
- 1 1/2 cups (About 6 ounces) toasted hazelnuts, peeled and roughly crushed under a skillet or in a mortar and pestle
- Flaky sea salt such as fleur de sel or Maldon
Mix flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add butter and both sugars to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 7 minutes, scraping down sides of bowl with rubber spatula as necessary. With machine running on low, add eggs one at a time, beating until well incorporated. Add vanilla and beat to incorporate. Add dry flour mixture and beat until homogenous, about 2 minutes.
Smash chocolate bars with the bottom of a skillet or a rolling pin while still in their packaging into fine chunks. Add both chocolates and hazelnuts to dough and fold in by hand. Cover bowl and refrigerate at least 2 hours and up to 3 days.
Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Scoop cookie dough into 1 1/4- to 1 1/2-inch balls and place them on two ungreased cookie sheets about 2 inches apart (you should use half the dough and fit 6 on each sheet). Sprinkle each cookie lightly with flaky sea salt. Bake until edges are brown and firm and centers are still soft and moist, rotating pans top to bottom and flipping around half way between cooking, about 14 minutes total. Let cool 5 minutes, then transfer to a wire rack to cool. Meanwhile, bake remaining 12 cookies.
Serve warm or allow to cool completely and transfer to a sealed container. Store at room temperature for up to 5 days.