"Twisted Tollhouse" Shaved Chocolate Cookies
Recipe type: Dessert
Cuisine: cookies
Closely adapted from Kir Jensen.
  • 1¾ cups AP flour
  • ½ cup hazelnut meal
  • 1 t baking soda
  • 1 t fine sea salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup sugar
  • ¾ cup light brown sugar, packed
  • 2 large eggs
  • 2 t vanilla
  • 10 oz shaved chocolate (I used hot chocolate, sometimes called “sipping chocolate”), preferably dark, I used ⅘ dark and ⅕ milk chocolate
  • vanilla salt for sprinkling on top
  1. Whisk together the flour, hazelnut meal, baking soda and salt. Set aside.
  2. Beat butter until creamy. Add the sugars, and beat on high speed until light and fluffy. Beat in the eggs, one at a time, and then beat in the vanilla. Scrape down the sides and bottom of bowl as needed.
  3. Mix in ⅔ of the flour mixture gently, until mostly incorporated.
  4. Whisk together the remaining flour mixture with the chocolate shavings.
  5. Gently mix in the chocolate flour mixture until completely incorporated.
  6. Cover the bowl with plastic wrap and chill for at least 2 hours.
  7. When you are ready to bake, preheat the oven to 350 F. Line 2 baking sheets with parchment paper or a silicone mat. Scoop out 2 tablespoon balls of dough, 6 to a cookie sheet. Lightly press the balls to slightly flatten them, and sprinkle vanilla salt on each one.
  8. Bake for 12-14 minutes, switching the cookie sheets from top to bottom and front to back at about the 9 minute mark. The cookies are done when they have spread completely and have flattened (toward the end they will poof up a bit). Let them cool for 5 minutes on the cookie sheets, before transferring to a cooling rack to cool completely.
Recipe by The Spiced Life at https://www.thespicedlife.com/twisted-tollhouse-shaved-chocolate-cookies/