Not Your Typical Chocolate Chip Cookie

Without a doubt, I can appreciate a classic Nestle Tollhouse, nothing fancy chocolate chip cookie, and if that cookie has just come out of the oven and the chocolate chips are still melty, my willpower will not last more than a few seconds. However, there are days when I hope for something a little more exciting. When those days match up with extra free time and patience, I like to make these chocolate chip orange hazelnut cookies instead. With a soft texture, a strong taste of orange, lots of chocolate chips and some extra crunch and nutty flavor from the hazelnuts, these cookies are addictingly good. Then, to top it all off, they get dipped in a generous layer of chocolate followed by more chopped hazelnuts. Need any more convincing?

One of the tricks in this recipe is to toast the hazelnuts before adding them to the batter. While not essential, toasting hazelnuts (or any other kind of nut) intensifies the nut’s flavor. The easiest and fastest way to toast nuts is in a small frying pan. Chop the nuts first and then put them in a small frying pan without adding oil or anything else. Stir the nuts over medium heat for just a few minutes. You’ll notice that the color becomes more golden, and you’ll start to smell the nuts’ aroma when they’re ready. Just be careful not to leave them unattended or toast them for too long. Better a little under-toasted than burned!

The second trick is to use a double boiler when melting the chocolate for dipping. If you don’t have a double boiler, fill a pot with a few inches of water and place a metal bowl over top. Now add your chocolate to the metal bowl, turn on the heat, and stir. The steam from the boiling water will melt your chocolate without burning it. Then you can dip your cookies right into the bowl, and lick it clean when you’re done. After all, the number one rule of baking is to never let chocolate go to waste!
Next time you’re celebrating a finished midterm or in need of an extended distraction from work, give these a try. They take some time but are totally worth it in the end.

Chocolate Orange Hazelnut Cookies

2 ½ cups sifted flour
2 tsp baking powder
¼ tsp salt
2 sticks butter
½ cup sugar
¾ cup packed brown sugar
2 eggs
1 ½ tbsp. orange liqueur (like Grand Marnier)
1 ½ tbsp. orange zest
1 cup toasted, chopped hazelnuts
2 cups semi-sweet chocolate chips

For dipping:
2 cup semi-sweet chocolate chips
1 cup chopped toasted, hazelnuts

Sift the flour, baking powder, and salt together in a bowl. In a second bowl, cream the butter, sugar, and brown sugar until light and fluffy and then blend in the eggs. Add the sifted ingredients, orange liquer, and orange zest to the butter, sugar, and eggs. Mix thoroughly, and then add the nuts and chocolate chips.

Drop the cookies by the teaspoon (ice cream scoopers also work great here) onto ungreased baking sheets, and bake them 375 degrees for about 20 minutes. Transfer the cookies to wire racks and allow them to cool.

After the cookies have cooled for about 30 minutes, begin melting the chocolate in a double boiler. Turn off the stove once the chocolate is melted. Dip the bottoms of cookies in the chocolate and then dip them in the chopped nuts. Put them upside down on the cooling racks and put them in the fridge to allow the chocolate to harden. Once the chocolate has hardened, they can be stored at room temperature.

–Laura Sluyter