Triple Chocolate Hazelnut Cookies

These cookies are one of my favorite recipes in this book. They deliver an incredibly rich chocolate flavor, and the hazelnuts add a tantalizing crunch.

Yield: 3 to 4 dozen

Active time: 20 minutes

Start to finish: 40 minutes

1¹/₂ cups skinned hazelnuts

¹/₂ pound bittersweet chocolate

3 tablespoons unsalted butter

2 tablespoons brown rice flour

2 tablespoons unsweetened cocoa powder

1 tablespoon cornstarch

¹/₄ teaspoon gluten-free baking powder

¹/₄ teaspoon xanthan gum

¹/₄ teaspoon salt

2 large eggs

¹/₂ cup granulated sugar

2 tablespoons Frangelico or other hazelnut-flavored liqueur

¹/₂ teaspoon pure vanilla extract

1 cup bittersweet chocolate chips

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats. Place hazelnuts on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned.

2. Break chocolate into pieces no larger than a lima bean. Either chop chocolate in a food processor fitted with a steel blade using on-and-off pulsing, or place it in a heavy re-sealable plastic bag, and smash it with the back of a heavy skillet.

3. Melt chocolate and butter in a heavy saucepan over low heat, stirring frequently until the mixture is melted and smooth. Remove the pan from the heat, and set aside for 5 to 7 minutes to cool. This can also be done in a microwave oven.

4. Combine rice flour, cocoa, cornstarch, baking powder, xanthan gum, and salt in a mixing bowl. Whisk well.

5. Combine eggs, sugar, Frangelico, and vanilla in a mixing bowl. Beat at high speed with an electric mixer for 1 minute. Beat in the cooled chocolate mixture, and then the dry ingredients. Fold in nuts and chocolate chips.

6. Drop dough by 1-tablespoon portions onto the prepared baking sheets, leaving 1¹/₂ inches of space between cookies.

7. Bake for 10 to 12 minutes, or until tops are dry. Cool cookies on the baking sheets for 2 minutes, and then transfer to a wire rack to cool completely.

Variations

Add 1 tablespoon instant espresso powder to the chocolate and butter mixture for mocha cookies.

Add ¹/₂ teaspoon ground cinnamon to the dough.

Substitute white chocolate chips for the bittersweet chocolate chips.

Gluten-free cookie dough is frequently softer than dough made with wheat flour both because the substitutes don’t create gluten, and because usually more butter is added. If you have problems forming balls with the dough, just refrigerate it until it’s stiff enough to roll.