Eating In | GF Chocolate Chip Oat Cookies with Hazelnuts

Every food person I know is obsessed with Tara O’Brady’s recipe for Basic, Great Chocolate Chip Cookies. Their photogenic nature (roughly chopped chocolate and an adornment of flaky sea salt) is surely what drew me in and inspired me to play with creating a gluten-free version. And not that Tara’s recipe isn’t perfect as it is, but I wanted to go a bit beyond simply replacing the regular AP flour with a gluten-free one because, well, I like stuff in my cookies. So, I rearranged the flour measurements, used the King Arthur gluten-free mix (without gums) along with some oat flour, and added rolled oats and hazelnuts. My gluten-eating neighbors asked for the recipe, which I think is a good sign. Here it is:

Gluten-Free Chocolate Chip Oat Cookies with Hazelnuts

makes about 28 cookies

1 cup unsalted butter, chopped
2  1/2 cups gluten-free AP flour
1  1/2 cups gluten-free oat flour
3/4 cup gluten-free rolled oats
1  1/4 teaspoons baking powder
1 teaspoon baking soda
1  1/2 teaspoons kosher salt
1  1/2 cups light brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces, semi or bittersweet chocolate, chopped (or chips)
1/2 cup hazelnuts, roughly chopped
flaky salt, to finish

Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.

Melt the butter in a heavy bottomed saucepan over the lowest heat possible, stirring occasionally. Make sure the butter does not sizzle or bubble which means it's losing moisture.

In a bowl, whisk together the flours, oats, baking powder, baking soda, and salt. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until smooth. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate and hazelnuts until all of the ingredients are just combined.

Roll the dough into balls, about 3 tablespoons each, and arrange them on the prepared pans, leaving 3 inches between each cookie. (At this point you can refrigerate the dough, loosely covered, overnight.)

To bake, sprinkle each cookie with a bit of sea salt and bake until the tops are cracked and lightly golden, 12-14 minutes, rotating the pan halfway through. Cool on the pan for 2 minutes, the move to a wire rack to cool completely.