Chocolate Chunk Cookies (Hazelnut)

Irresistible, chocolate-laced, nutty cookies. These hazelnut chocolate chunk cookies have a strong hazelnut flavour shot through with pockets of bittersweet chocolate, basically what I think Nutella should really taste like!

8.5 oz skinned hazelnuts, to yield 1 cup hazelnut butter
1 Tbsp. hazelnut oil or other nut oil, or vegetable oil (omit if using store-bought hazelnut butter)
1½ cups all-purpose flour, unbleached
¾ tsp. baking soda
½ tsp. baking powder
¾ tsp. sea salt
4 oz (1 stick) unsalted butter, room temperature
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg, room temperature
1 tsp. pure vanilla extract
12 oz dark chocolate, chopped into chunks

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place the skinned hazelnuts on a baking sheet and toast them until they're golden brown and fragrant, about 15 minutes. Stir every 4-5 minutes to prevent them from burning in spots. Take the nuts out of the oven and let them cool to room temperature.

Place the nuts in the bowl of a food processor and turn the processor on. When they have turned to powder, gradually stream in the hazelnut oil and continue processing the nuts. Stop the processor periodically to scrape down the bottom and sides. Continue to process the nuts until they have turned into a very fluid butter with a smooth texture. Depending on your processor this could take 3-8 minutes. If the nut butter has become warm, let it cool to room temperature.

Whisk together the flour, baking soda, baking powder, and salt in a small bowl.

Place the butter, nut butter, and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Beat everything together until light and fluffy. Add the egg and vanilla extract, and beat again until well-incorporated.

Add the flour to the mixing bowl and mix on low speed until the flour is incorporated. Scrape down the bottom and sides of the mixing bowl, then add the chopped chocolate and stir it in by hand. Wrap the cookie dough in plastic wrap and chill it for about 2 hours, until it is firmer but not too hard to scoop.

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line baking sheets with parchment paper.

Scoop the cookie dough into small balls. Bake cookies for 8-10 minutes (for small cookies) or 10-12 minutes (for medium-large cookies) until they have spread, are puffed, and have lost the raw shine in the middle. Do not over-bake, or they will be crunchy instead of soft.

Cool cookies completely on a wire rack.

Makes about 2½ dozen.

Make-Ahead:  Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.