Recipe: Perfect Chocolate Chunk, Hazelnut Cookies

Yesterday I came home from a weekend away to find a delivery from Enjoy Life. Dairy Free Chocolate Chunks and some GF Granola (more on that later.) Today, a package from Better Batter arrived: GF All Purpose Flour. Hmmm. I think the universe was trying to tell me something – time to break the baking ban and set out to make the perfect Chocolate Chunk Hazelnut Cookies.

Now, I should say that I have extremely discriminating taste when it comes to Chocolate Chip Cookies. While I can appreciate a lot of them – to me, the perfect ones are thin, buttery, crispy on the edges and soft in the middle.  It took me years to perfect this recipe pre-allergies, so with the Gluten and Dairy issue, I’ve been shy to even make an attempt.

I’ve been reading about Better Batter on other GF Blogs for months and have been dying to try this magical combination that doesn’t require Xantham Gum and an array of several (very expensive) specialty flours. As for the Chocolate, I’ve been using whatever dairy-free chips I can find at Erewhon and honestly haven’t been impressed yet – so I welcome the chunks from Enjoy Life.

I have to say, these cookies did not disappoint. Better Batter is an amazing shortcut for GF baking and will definitely become a new staple in my pantry. As for the Chocolate Chunks – by FAR the best I’ve tried so far. They melted nicely and have a great flavor – definitely taste a bit more bitter than your average semi-sweet chips or chunks, which makes for a much more grown-up cookie.

Onto the recipe:

Chocolate Chunk, Hazelnut Cookies – makes 16-20

  • 1/2 cup of Earth Balance, room temperature
  • 1/2 cup of Brown Sugar
  • 1/4 cup of White Sugar
  • 1 teaspoon of Vanilla
  • 1 Egg, room temperature
  • 1 cup of Better Balance AP Flour
  • 1/2 teaspoon of Baking Soda
  • 1/2 teaspoon of Salt (do not skip this)
  • 5 oz of Enjoy Life Chocolate Chunks (put as much or as little as you like)
  • 1/2 cup of Whole Hazelnuts (put as much or as little as you like)


Preheat oven to 350 degrees.

Cream Earth Balance and sugars together with hand or stand mixer. Add vanilla and egg and mix till combined. Add sifted (clump-free) flour, baking soda and salt. Mix only till combined. DO NOT OVER MIX. Stir in Chocolate and Hazelnuts.

Spoon out equal clumps of mixture onto two parchment paper lined baking sheets (I used a small ice cream scoop.) Flatten the cookie dough with your finger.

Bake for 15 minutes, reversing the direction and placement of the baking sheets halfway through baking time.

Remove from oven, cool and enjoy!

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