Milk chocolate-hazelnut cookies from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 103) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • anya_sf on November 08, 2023

    The cookies were quite large using the stated 1/4 cup (about 65 g) each. At first I thought they were too dark after 20 min of baking, but actually that was just right, as the cookies were plenty soft and chewy. Not usually a fan of milk chocolate, I found it too sweet here; a sprinkling of sea salt on top helped balance that. I would definitely make these again using a darker chocolate.

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