To soften butter in a hurry, beat the crap out of it. Seriously. Just give it a couple of good whacks right in the wrapper. Get your aggression out. Then peel off the wrapper, break off pieces of the beaten butter, and throw them in the mixer.–Kir Jensen
LC Hazelnut, Huh? Note
Just because this recipe calls for a fancy-pants ingredient doesn’t mean the resulting cookies are fancy-schmancy. Nor are they overwhelmingly nutty. They are, however, exceptionally crisp, rich, and, to use a word we heard a lot from testers, yummy. As to the hazelnuts, the recipe calls for them in the form of flour, which is essentially very finely ground hazelnuts. You can procure it from Bob’s Red Mill and King Arthur Flour. You can also make it yourself, says author Jensen. Just toast hazelnuts in a 350°F (176°C) oven until it’s fragrant and barely beginning to color, 8 to 10 minutes. Rub the nuts between two kitchen towels to rid them of as much of their dark, papery skins as you can—this can get messy—and let them cool completely. Then blitz them in a food processor with 2 to 4 tablespoons unbleached all-purpose flour, pulsing until they’re very finely chopped but stopping before they turn all pastelike.
Twisted Toll House Cookie
- Quick Glance
- 20 M
- 50 M
- Makes 24 to 36 cookies
- 1 3/4 cups unbleached all-purpose flour
- 1/2 cup hazelnut flour (see LC Hazelnut, Huh? Note above)
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 to 2 cups (about 10 ounces) finely chopped 70% bittersweet chocolate
- Fleur de sel for sprinkling
- 1. In a bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt.
- 2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients and beat just until combined. Stir in the chopped chocolate. Cover and refrigerate the dough for at least several hours, or, ideally—if you can resist the obvious temptation—overnight. The longer the dough rests, the richer and nuttier the resulting flavor.
- 3. Preheat the oven to 350°F (176°C). Line 2 large baking sheets with parchment paper or Silpats.
- 4. Drop the dough in 2-tablespoon blobs (I use a 2-ounce ice cream scoop) about 2 inches apart on the prepared baking sheets, as the dough blobs will spread.
- 5. Bake the cookies until golden brown, 12 to 14 minutes, rotating the sheets from front to back and between the upper and lower racks after about 10 minutes. Sprinkle the cookies with fleur de sel while still warm and let cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. The cookies will keep in an airtight container for up to several days.
Thick and Twisted Toll House Variation