Ferro Chocolate chip Cookie

• 285 g All purpose Flourgkgozlbcupstbsptspmlfl oz
• 45 g Dutch Process Cocoa powdergkgozlbcupstbsptspmlfl oz
• 5 g Saltgkgozlbcupstbsptspmlfl oz
• 3 g Baking Sodagkgozlbcupstbsptspmlfl oz
• 200 g Salted Buttergkgozlbcupstbsptspmlfl oz
• 200 g Dark Brown Sugargkgozlbcupstbsptspmlfl oz
• 75 g White Sugargkgozlbcupstbsptspmlfl oz
• 2 Eggs (medium to large approx. 50g )
• 5 g Vanillagkgozlbcupstbsptspmlfl oz
• 20 g Milkgkgozlbcupstbsptspmlfl oz
• 100 g 60-70% Chocolate (150g if nuts not added)gkgozlb
• 50 g Hazelnuts (optional)gkgozlb

Method

1. Soften butter by microwaving for 10secStart 10s intervals or leaving out for 10 minutesStart 10m.
2. Cream with butter sugars and salt until mayonnaise-like consistency
3. Add Eggs, vanilla, and cocoa to butter mix until incorporated. Leave for a few minutes if you can so the cocoa can bloom.
4. Mix Dry ingredients (Flour and Baking soda) into wet ingredients. Add it in halves or thirds whichever is easier for you.
5. Add chocolate and half of the chopped hazelnuts into the dough.
6. Portion in 50g Balls chill in the fridge for 30 minStart 30m (ideally overnight). For more flavor I recommend toasting the nuts a little bit.
7. preheat oven to 180C (356°F) while you roll the cookie dough balls in the remaining chopped hazelnuts.
8. Bake for 10 minutesStart 10m or until edges of cookie begin to harden.

Notes

1. yes I add the cocoa powder with the wet ingredients as it helps it have a stronger chocolate flavour since it blooms to enhance flavours.
2. Copied from Double Chocolate chip Cookie