Spicy chocolate chip-hazelnut cookies from Season: Big Flavors, Beautiful Food (page 203) by Nik Sharma

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute muscovado sugar for jaggery, and vanilla extract for hazelnut extract.

  • bernalgirl on January 18, 2022

    I’m not much of a baker, but this one-bowl cookie recipe captured my attention. The dough is a bit fussy — I really had to work to get it to hang together once I balled and flattened them, but this cookie is so sophisticated and delicious that I’ll happily make them again. I appreciated that I could make them in the morning and freeze the dough to bake off as an easy dessert. I used almond flour and vanilla, and they have a wonderful marzipan quality.

  • DKennedy on November 20, 2019

    I've made these cookies twice. The first time I used pistachio flour - I thought they were so incredible I ended up eating the entire batch on my own over a few day period. Some cooked, some raw. Second time was for supper club, and we made a quadruple batch so we could serve some as dessert, and each have a batch of dough for our freezer. I love both variations, but think the pistachio version is quite extraordinary.

  • SheilaS on May 29, 2019

    Instead of purchasing hazelnut flour, I weighed out the nuts, blitzed them into meal in the food processor, added the remaining ingredients (except for the chocolate & ginger), blitzed again, then stirred the chocolate & ginger in by hand. Quick and easy. These cookies spread a LOT! I uploaded a photo showing an unbaked cookie in the center surrounded by 4 baked cookies. I don't love big cookies so I also tested a few at 1/2 and 1/4 the recipe size and they came out fine. In my hands & oven, the recipe cookies weighed ~ 50g before baking and were done @ 16 min, baked direct from the freezer. The smaller cookies were ~ 25g & 12g and took 12 and 10 minutes. The smaller cookies corresponded approximately to my small and medium cookie scoops so I'll use them in the future.

  • etcjm on March 10, 2019

    Couple of things here - do you have freezer space before you start and do you have the time to cook a few on separate trays. I popped them in freezer for two hours and made the incorrect assumption they would take 15 minutes to cook. They ended you as a tasty sheet brandy snap. Space them well apart and after 10 minutes watch them like a hawk. They taste nice and I will try again, but I was just a touch annoyed. They do not look at all like the beautiful picture in the book but they will still get eaten!

  • Jane on February 05, 2019

    These were fantastic cookies. The hazelnut flavor does get dominated by the ginger and black pepper so if you prefer a milder flavor, cut back on those a bit. I will definitely make these again. I made most of the recipe in a friend’s oven and they took the full 15 minutes. But 15 mins in my oven for the 3 in the photo was too much - too crispy. So watch carefully. Take out when a bit soft, they firm up as cooling.

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