October is here. My absolute favorite month during my very favorite season of the year. Although today NYC is drowning in all the rain we have received, I just know cooler days are on the other side of this storm.
Days that beg for a warm sweater, a good pair of jeans and a beautiful pair of boots.
Days when you crave warmer, homier flavors than summer has to offer. Like hazelnuts and Nutella - the flavors just seem too overpowering on a sweltering summer day, but absolutely perfect with a cup of coffee in the fall.
This is a recipe I have had bookmarked for longer than I care to admit, but that first day of fall called for a nutty, chocolaty cookie.
Chocolate Hazelnut Cookies
slightly adapted from Food & Wine
makes about 6 dozen cookies
2/3 cup hazelnuts, toasted and cooled
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 sticks unsalted butter
1 1/4 cups granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
Nutella, for spreading
Preheat oven to 350 degrees. In a food processor, finely grind hazelnuts. In a medium bowl, whisk the flour with the ground nuts, baking soda and salt.
In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Re-roll scraps as needed.
Bake the cookies until golden, about 20 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
Sandwich the cooled cookies with Nutella or another chocolate spread.