Browned Butter Chocolate Chip Hazelnut Cookies

Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies

I’ve been craving a chocolate chip cookie lately, but not just any chocolate chip cookie; I wanted a kick-ass one.  These Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies definitely hit the spot!  Let’s put it this way…they tasted like Nutella – yeah, ‘nuf said.

Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies

I couldn’t believe with all the baking I’ve done through the years, I didn’t have a classic chocolate chip cookie recipe.  Crazy right?  I mean chocolate chip cookies are pretty basic, but for whatever reason, I didn’t have a go-to recipe.

Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies

For inspiration this time around I turned to Anna Olson, specifically her latest book Back to Baking.  Honestly, this book is dangerous.  I have lots of baking books I enjoy and love, but I must honestly say this book makes me want to bake every single recipe.  Anna’s recipes are simple, and that’s very good when you just want to devour some cookies, bars, etc…like NOW!  It is definitely a collection of timeless recipes (as the title of the book states).  Yes, the majority of the book is non-gluten free recipes, but like I said, they are so simple you could experiment with converting them.  However, if you don’t like converting recipes, there is a whole chapter dedicated to gluten free (along with chapters dedicated to egg free, dairy free and low sugar/fat recipes).

Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies

As I mentioned though, these Gluten Free Chocolate Chip Hazelnut Cookies taste like Nutella heaven, thanks to the chopped hazelnuts I added to the recipe. As well, the browned butter provided a nice deep nutty flavour to the cookie. This was my first time browning butter and it’s true when they say you’ll know when it’s done. The house smelled like toffee nut – like a Skor chocolate bar to be exact.
I probably don’t need to go on about how awesome these cookies are; as I’m sure I got your attention once I mentioned Nutella. I’m gonna go sit down with a jar of these cookies…sans spoon.
Pure deliciousness!

Enjoy and thanks for stopping by!
Eva

Gluten Free Browned Butter Chocolate Chip Hazelnut Cookies

Prep Time: 20 minutes

Bake Time: 10 minutes

Makes: about 24 cookies

A scrumptious gluten free chocolate chip cookie resembling a chocolate hazelnut spread!

Ingredients

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup brown rice flour
  • 1/4 cup sorghum flour
  • 1/4 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 2 tbsp potato starch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chopped hazelnuts
  • 1/2 cup chocolate chips

Method

  1. In a saucepan, melt the butter over med-low heat until it is browned. You'll know it's ready when it becomes caramel in colour and your house smells like toffee nut. Remove from heat, and let cool.
  2. Preheat oven to 350°F. Spray cookie sheets or line with parchment paper and set aside.
  3. Combine dry ingredients in a medium bowl and set aside.
  4. Add cooled browned butter and sugar in bowl of mixer and mix until combined.
  5. Add egg and vanilla, beat thoroughly. (about 2 min).
  6. Stir in dry ingredients and mix until just combined.
  7. Fold in hazelnuts and chocolate chips.
  8. Drop dough by tablespoonfuls onto cookie sheets, leaving about 1 1/2" between each.
  9. Place sheets in preheated oven and bake for 10 minutes.
  10. Remove and let cool on sheets for at least 5 minutes before transferring to wire racks to cool completely.
http://www.pastelbakery.ca/gluten-free-browned-butter-chocolate-chip-hazelnut-cookies/

Ferrero Rocher Style Cupcakes

It’s that time of year again. Pinks, reds and purples will be featured predominantly in store windows. Heart shaped decor and chocolate galore…it’s Valentine’s Day baby!

Gluten Free Ferrero Rocher Style Cupcakes

Now, I’m not much of a Valentine’s Day ‘celebrator’ – that is, I was never big on the Valentine’s Day goodies like the plush toy animals with their big puppy dog eyes and heart in hand. Reminds me of the hilarious ‘Happy Love Day’ scene from The Simpsons (‘they didn’t have Lord Huggington?!). I did however enjoy the vintage Valentine’s Day cards (love anything vintage!) and cheesy cards – like the one featuring a couple of bees with a caption reading ‘Will You Bee Mine’. What can I say; I’m a sucker for cheesy things. Aside from the cards, of course chocolate played the star role. Who could resist gorging on insane amounts of chocolate??

Gluten Free Ferrero Rocher Style Cupcakes

Back in the day, I was able to consume any amount of gluten, so no chocolate was off limits. Of course now-a-days, certain ones don’t make the cut, such as the divine Ferrero Rocher chocolate (queue angels singing).

Gluten Free Ferrero Rocher Style Cupcakes

Who could resist a hazelnut enrobed in a smooth chocolate filling, covered in a thin crispy wafer, and then dipped in creamy milk chocolate and finely chopped hazelnuts. Mmmm…pure bliss. This got me thinking…wouldn’t it be great if someone invented a gluten free Ferrero Rocher? No, I didn’t invent one, but until that day comes, I present you with the next best thing…my own take on a gluten free Ferrero Rocher style cupcake!

Gluten Free Ferrero Rocher Style Cupcakes

Now unfortunately, there is no thin crispy wafer in these cupcakes, but I’d have to say, this is probably the closest thing to a gluten free Ferrero. A moist and light chocolate cake with finely chopped hazelnuts, covered in a creamy chocolate hazelnut swiss meringue buttercream (using Enjoy Life Mini Chocolate Chips and real hazelnut butter!), and topped off with a Glutino brand chocolate wafer cookie (I couldn’t resist – I had to incorporate wafer somewhere!).

Gluten Free Ferrero Rocher Style Cupakes

A perfect Valentine’s Day treat to devour on your own…or maybe for sharing with your own big puppy dog eyed love. 

Pure deliciousness!

Here are the recipes…enjoy!

Gluten Free Ferrero Rocher Style Cupcakes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

This moist chocolate hazelnut cupcake is sure to please!

Ingredients

    Cupcakes:
  • 3/4 cup white rice flour
  • 1/2 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 1/4 cup premium unsweetened cocoa powder, sifted
  • 4-5 tbsp finely chopped hazelnuts
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1-2 tbsp hazelnut butter
  • 1/2 cup light olive oil
  • 3 eggs, slightly beaten
  • 1/3 cup chocolate almond milk
  • 1 tsp pure vanilla extract
  • Chocolate Hazelnut Swiss Meringue Buttercream - makes about 5 cups
  • 8 egg whites
  • 2 cups granulated sugar
  • 2 ½ cups butter
  • 1 ½ cups Enjoy Life mini chocolate chips (or other chocolate for melting), + 1 tsp butter for melting
  • 4 tbsp hazelnut butter

Method

    For Cupcakes:
  1. Combine dry ingredients (1-9 on above list) in bowl of mixer.
  2. Add wet ingredients and mix well for 2 min.
  3. Fill liners ½ way up and bake in pre-heated oven at 350°F for 22 min.
  4. Remove and let cool in pan for 2 min before moving to cooling racks to cool completely before frosting.
  5. For Buttercream:
  6. Make sure mixer bowl is completely grease free before starting. Add egg whites and sugar to bowl. Simmer over a pot of water (not boiling), whisking constantly but gently until temperature reaches 160°F, or until sugar has completely dissolved and egg whites are hot. Ensure to clean down sides of bowl during this process, with a wet pastry brush or spatula so granules of sugar don’t stick to the sides.
  7. Take bowl off heat and place back on the mixer fitted with whisk attachment. Whip until mixture is thick, glossy and neutral, and outside of bowl has cooled down. During whipping, start melting mini chocolate chips plus 1 tsp butter in microwave. Once completely melted, stir in hazelnut butter and set aside to cool.
  8. Returning to egg white mixture, switch over paddle attachment and while mixing on low speed, add butter one cube at a time and mix until it has reached a silky smooth texture. If it curdles, keep mixing until it comes back smooth. Once all butter has been incorporated, add chocolate mixture and mix until fully combined.
  9. Use immediately or refrigerate for up to 1 week or freeze for up to 6-8 weeks, thawing overnight at room temperature and re-whipping with paddle attachment.
http://www.pastelbakery.ca/gluten-free-ferrero-rocher-style-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva