Gianduja Chocolate Chip Cookies
Marea - NYC
These chocolatey hazelnut cookies were created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.
2 dozen cookies
- 2 sticks unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups and 3 tablespoons all purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 10 ounces chopped gianduja
Preheat oven to 350ºF. Line cookie sheets with parchment paper. Do not spray sheets.
Using a stand mixer fitted with the paddle attachment, cream butter and all sugars (granulated, light, and dark brown) until light and fluffy. Add the eggs one at a time until combined, than add the vanilla extract.
Combine all the dry ingredients (flour, salt, baking soda), whisk to remove lumps, and add to the above mixture. Mix just until combined.
Take off the mixer and fold in gianduja chunks.
Using a small scoop, spoon dough onto cookie sheet with about 2 inches between each cookie. Bake until cookies are lightly golden brown around the edges, about 10 minutes. Let cookies rest for 2 minutes before removing from cookie sheet.