Twisted Toll House Cookies

Name: Twisted Toll House Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 283 grams 3/4 cups to 2 cups (about finely chopped 70 percent bittersweet chocolate; 177 milliliters packed dark brown sugar; 2 larges eggs, at room temperature; 24 servings Fleur de sel for sprinkling; 177 milliliters granulated sugar; 118 milliliters hazelnut flour (see tip); 1 teaspoon sea salt; 414 milliliters unbleached all-purpose flour; 237 milliliters (2 sticks) unsalted butter, at room temperature (see tip); 1 teaspoon pure vanilla extract

Twisted Toll House Cookies might be just the dessert you are searching for. This recipe serves 24. One serving contains 240 calories, 3g of protein, and 14g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up baking soda, unbleached flour, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a medium bowl, whisk together the all-purpose flour, hazelnut flour, baking soda, and salt. 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.

Ingredients you will need

All Purpose Flour

Granulated Sugar

Hazelnut Flour

Baking Soda

Brown Sugar

Butter

Cream

Salt

Equipment you will use

Stand Mixer

Whisk

Bowl

Add the eggs, one 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, using the larger amount if you’re a chocolate fanatic. Chill the dough for at least several hours, or, if you can resist, chill it overnight to give the flavors a chance to mature.

Ingredients you will need

Chocolate

Vanilla

Dough

Egg

Equipment you will use

Blender

Bowl

Preheat the oven to 350°F. Line two large baking sheets with parchment paper or Silpats. Drop the dough by 2-tablespoon portions (I use a 2-ounce ice cream scoop) about 2 inches apart (they spread) onto the prepared baking sheets.

Ingredients you will need

Ice Cream

Spread

Dough

Equipment you will use

Ice Cream Scoop

Baking Paper

Baking Sheet

Oven

Bake until golden brown, 12 to 14 minutes, rotating the sheets from front to back and between upper and lower racks after about 10 minutes.

Equipment you will use

Oven

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 several days.

Ingredients you will need

Fleur De Sel

Equipment you will use

Baking Sheet

Wire Rack

Variation: Thick and Twisted Toll House

To make the cookies thicker and more like a classic Toll House cookie, increase the all-purpose flour to 2 cups, reduce the hazelnut flour to 1/4 cup, and add 3/4 cup chopped lightly toasted hazelnuts. Instead of finely chopped chocolate, use 1 3/4 cups to 2 cups dark bittersweet chocolate chips.

Ingredients you will need

Bittersweet Chocolate Chips

All Purpose Flour

Hazelnut Flour

Chocolate

Hazelnuts

Tips:Hazelnut flour is finely ground hazelnuts. Bob’s Red Mill and King Arthur Flour both sell it. But you can also make it yourself. Toast the hazelnuts in a preheated 350°F oven until fragrant and beginning to color, 8 to 10 minutes. Rub them between two kitchen towels to rub off as much of their dark, papery skins as you can.

Ingredients you will need

Hazelnut Flour

Hazelnuts

All Purpose Flour

Toast

Dry Seasoning Rub

Equipment you will use

Kitchen Towels

Oven

Let them cool before putting them in a food processor with 2 to 4 tablespoons unbleached all-purpose flour and pulsing until they are very finely chopped.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. Peel off the wrapper, break off pieces by hand, and throw them in the mixer.

Ingredients you will need

All Purpose Flour

Butter

Equipment you will use

Food Processor