Slightly adapted from foodnetwork.com
1 cup hazelnuts
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, softened
1/3 cup cane sugar
1 teaspoon vanilla extract
¾ cup semisweet chocolate chips
- Heat oven to 350°F. Place hazelnuts on a rimmed baking sheet and bake until lightly browned, about 10 – 12 minutes. Let cool slightly. Using a clean dishrag or dish towel, rub the hazelnuts in the cloth to remove as much of the skins as you can. It’s ok if some of the skins are left on. Grind the hazelnuts in a food processor until finely chopped. Set aside. (If desired, take out 1 tablespoon of the ground nuts to use for decoration.) Reduce oven temp to 325°F.
- Beat the butter and sugar together in the bowl of a stand mixer. Add in the egg and beat well, scraping the sides of the bowl as needed. Add the flour, baking powder and salt and mix until combined. Add the chopped hazelnuts and mix until incorporated.
- Scoop out small walnut sized balls and place on parchment lined cookie sheets about 2 inches apart. Press into circles about 1/2 inch thick. Bake for 15 minutes or until the bottoms are lightly browned. Let cool completely.
- Melt the chocolate chips in a deep microwave-safe bowl or pyrex glass measuring cup in the microwave oven in 20 second increments. Stir to melt the chips completely. Dip the cookies into the melted chocolate halfway. Let the excess chocolate drip off and place back on cookie sheets. Optional: sprinkle some of the chopped hazelnuts on the chocolate. Let the chocolate harden completely. Makes about 2 dozen cookies.