Hazelnut Pumpkin Chocolate Chip Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground
  • 1/3 cup Pumpkin puree, canned

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1/4 cup Cane sugar, organic
  • 4 oz Chocolate chunks
  • 1 1/2 tsp Cinnamon, ground
  • 1/8 tsp Cloves, ground
  • 7/8 cup Hazelnut flour
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 Salt, flaky
  • 1/4 cup Sweet rice flour
  • 11/16 cup Tapioca flour
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Hazelnuts

• Dairy

  • 1/2 cup Butter, unsalted

Found on snixykitchen.com

Ingredients

• ¾ cup + 2 tablespoons (106g) hazelnut flour*
• ½ cup + 3 tablespoons (90g) tapioca flour
• ¼ cup (33g) sweet rice flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ½ cup unsalted butter
• ½ cup (115g) light brown sugar, packed
• ¼ cup (60g) organic cane sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• ⅓ cup canned pumpkin purée
• ½ cup hazelnuts, toasted, loose peels rubbed off & discarded, and chopped**
• 4 ounces (1/2 cup) chopped chocolate chunks
• Flaky salt (Maldon)

Directions

• In a medium bowl, whisk together the hazelnut flour, tapioca flour, baking soda, salt, and spices. Set aside.
• Add the sugar to the bowl of a stand mixer or, if mixing by hand, a large bowl.
• In a small saucepan or skillet, melt the butter over medium heat. Keep cooking, stirring occasionally until the butter browns. First it will foam up and then smell toasty with little brown flecks. Pour the browned butter over the sugar and stir a couple of times.
• Add about a teaspoon of the butter/sugar mixture to the egg yolk to temper it and mix. Pour the tempered egg yolk into the butter/sugar mix and stir to combine.
• Add the pumpkin and vanilla extract and mix until combined.
• Slowly add the dry ingredients, mixing until combined.
• Add the chopped hazelnuts and chocolate and mix until evenly distributed.
• Cover the dough with plastic and chill for at least 1 hour.
• Preheat the oven to 375°F and line a large baking sheet with parchment paper.
• Drop large scoops (3 tablespoons) of dough onto the lined baking sheet, about 3 inches apart (you might need to bake in batches). Sprinkle the tops of the cookies with a few flakes of salt. If the dough has softened up, chill the dough on the baking sheet for another 10 minutes.
• Bake for 16-18 minutes, until the edges are golden brown and the top is set, but still soft, rotating the pan halfway through.
• Remove from oven and let cool on the baking sheet for a minute or two before carefully transferring with a thin spatula to a wire rack to cool for 10 minutes before serving.