Brown butter miso hazelnut choc cookies

with hazelnut butter for more flavour

I love experimenting with cookies but I love eating a nice and simple dark chocolate cookie the most still :}

Among all the cookies I baked at home, I had two favs soy sauce maple (then perfected with the caramelized white choc) cookie and a good old classic salted brown butter dark choc cookie.

Soy maple with caramelized white choc. the recipe still needs more tests, so just giving you the pic of it for now hehe

Then one day I thought of making hazelnut cream like the one we get in bueno and kinder hippos and thought why not add it to the cookie batter to enhance the flavour. I’m also not really into nuts in cookies, I mean, I love them, but it’s just that I like cookie for being cookies. Do you get it? I like the sweet chewy and crispy dough, sometimes chocolate. That’s why soy maple cookie (first version, without the white choc) was one of my favs. Anyway, back to hazelnut.

That’s what I did, though firstly had to calculate and adjust the measurements to get the nicest texture. I wanted it to be semi thin, melty, caramelized, salty, crispy edges.

And I think I got it. And this is now our house's third fav cookie of all.

No need to talk we dive into work

Prep these

180g salted butter (you want 160g brown butter ‘iced tea’ colour))

1,5 tbsp miso

2 tbsp milk powder for extra brown butter bits (optional)

60g light brown sug

60g dark brown sug

80g white sug

90g hazelnut butter

1 egg, 1 yolk (room temp)

1/2 tsp baking soda

vanilla extract

220g flour

Never measure chocolate and nuts, so as many as your heart says

First we dive into hazelnut butter

you can obviously get it from m&s buuuttt, you also can make it yourself and you’re gonna be proud of yourself. Jk, if you don’t have much time, the m&s’s one is ver good.

For the hazelnut butter

200g roasted hazelnuts (no skins)

100g white choc

1 tbsp neutral oil

1/2 tsp salt

Roast the hazelnuts at 160°C for 10–12 mins until they smell nice'n'toasted. In a food processor, blend the hazelnuts until they form a smooth paste (can take about 5–8 mins). Melt the white choc over a bain marie or in the microwave and pour it in batches and blend in between to get that creaminess. Add the oil and salt and blend one last time. Transfer to a jar and let it cool before sealing!!

Back to cooking

We brown the butter

Melt the butter with the miso in a saucepan over medium heat. Stir occasionally until it turns a deep golden “iced tea” colour.

Mix the wet

In a bigger bowl whisk together the butter with all the sugars: light brown sugar, dark brown sugar, and white sugar. I used 3 kinds of sugar to get the richest flavour and the nicest texture. The mix of light and dark brown sugar enhances the caramel, nutty, and toasty notes that the brown butter and miso have. The dark brown sugar is higher in molasses content and gives more intense caramel flavour, as well as making them extra chewy and soft.

Then, stir in the hazelnut butter. Then egg, yolk and vanilla and mix with the wooden spoon. until the it is smooth and glossy.

Add the dry

Separately whisk the flour and the soda. Add the dry almond with the chocolate and hazelnuts. Form cookie balls and don’t roll them in your hands, you want to keep them a lil rugged and rocky. Just scoop with the spoon or ice cream scooper and slightly form them and put on a plate.

They have to chill at least 24-48h or freeze them as we do, and bake whenever you want one.

Oven to 185 °C

Bake for 10-12 mins. Take them out after first 5 and spank that baking sheet against a wooden cutting board. And then repeat one more time after 3 more mins and then another time when they are done. This will help them spread nicer and create slightly crispy caramelized bottom.

Try to wait 5 mins, or they gonna melt in your hands))

An addition flaky salt goes on top, scoop of Marcelo’s (or any other)) ice cream on the bottom and you’re left with one of the greatest deserts imo.

Please make them

Chmok (kisses)