Most of you know that my work out regimen has been pretttyyy bad lately but despite that fact, I’m participating in a mud run with a group of friends THIS weekend! I must have blacked out or something when I signed up because as much fun as hauling myself over barriers and running through mud sounds let’s face it, I’m weak and feeble.
My days of being actively involved in track and field and soccer are long gone and getting myself to the gym is more like going to the dentist. I actually love running but after I moved to SF, it’s been really hard to get motivated. All the streets have stoplights so you have to run. stop. run. stop. jog across the intersection. stop. Yeah, yeah…I know…all excuses! Someone slap me.
I think I’ll get over this self loathing though and just freaking work out!!! RIGHT? Right. And then I’m going to reward myself with some more of these cookies. And maybe some wine too. Yes.
If you like hazelnuts then these cookies are definitely a winner! Abby and I taste tested them (almost eating the entire batch) and we have come to the conclusion that this might be our favorite cookie recipe so far! Yep. We’re just going to put that out there.
Half of the hazelnuts get finely chopped which help hold the cookie together and the other half are just barely chopped so you’ll find big chunks of hazelnut in every bite. When combined with dark chocolate chips and a sprinkle of sea salt, it’s like your mouth has won the lottery.
Make these and try not to lick the spoon. Now, time to do some mudder training. Does anyone have any last minute advice? I’ll update you on how it goes! :)
This recipe was adapted from Joy the Baker. She uses pistachios instead of hazelnuts which I’m sure taste fantastic! I’m just a sucker for hazelnuts but I want to try the recipe with pistachios next!
- ½ cup (1 stick) of unsalted butter, at room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dark chocolate chips
- 1 cup roasted hazelnuts, half coarsely chopped and half finely chopped
- sea salt
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- In a bowl, beat the softened butter and sugars together with an electric handheld mixer or KitchenAid until the mixture is light and fluffy (about a few minutes).
- Add the egg and vanilla and beat to incorporate for about 1 minute.
- In a separate bowl, combine the flour, baking soda, and salt. Dump the mixture all at once into the butter/sugar mixture and mix until everything is thoroughly combined. (I started with the handheld mixer and then moved to mixing with a rubber spatula at this point.)
- Add the chocolate chips and nuts. Mix well.
- Scoop a heaping tablespoon full of dough onto the baking sheet. Repeat until the sheet is full (about 5-6 cookies). Make sure the dough is rounded so it bakes nicely and leave about 2 inches between each ball of dough. Then sprinkle each ball of dough with a little bit of sea salt.
- Bake for 18-22 minutes. The cookies are ready when they start to get golden brown on the edges.
- Let the cookies cool on the baking sheet for 3-5 minutes and then transfer them to a cooling rack.