Irresistible, chocolate-laced, nutty cookies from Ochre Bakery in Detroit, No. 4 on our Hot Ten list for 2019. Coarse raw sugar gives them a subtle crunch in every bite, but you can replace it with an equal amount of white sugar if needed. And trust us on the big pieces of chocolate: The matchsticks are what give these cookies their melty stripes.
Recipe information
Yield
Makes about 2½ dozen
Ingredients
¾
3½
1
¾
½
½
1
½
½
½
2
¼
½
4
Preparation
Step 1
Place racks in upper and lower thirds of oven; preheat to 300°. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°.
Step 2
Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5–7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
Step 3
Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
Step 4
Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12–15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
Step 5
Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.
Leave a Review
Reviews (21)
Back to Topi made the cookies a little smaller and baked for 15 minutes … the result was the perfect little crunch but not-too-crunchy cookie … the additional of the moldon salt prior to baking added balance to the sweetness - will definitely add these to my cookie recipe library
katherine
philadelphia
3/27/2022
Would love to know which kind of kosher salt the measurement is for!
Anonymous
6/24/2021
Best chocolate chip cookies I have ever had. I will make them without hazelnuts for my wife who doesn't like the nuts.
RJICPA
Parsippany, NJ
2/1/2021
These came out a bit too sweet for my taste. The ginger and honey flavors didn't come out that strong for me, either. Overall it was just okay. It reminds me of a white chocolate macadamia cookie, even though its dark chocolate and hazelnuts.
DP
LA
12/6/2020
I've tried this recipe four or five times now. The first few times, I used measuring cups and despite spooning the flour into the cups/leveling everything off, these cookies turned out inedible every time. I finally found my food scale again and tried this recipe and lo and behold, these cookies turned out great. I highly recommend using the "pan banging" method on these cookies. They puff up quite a lot in the oven and the tray that I banged on the counter 2-3 times turned out better looking than the others. I still feel like mine were missing something that the actual cookies from Ochre have, but I can't put my finger on it. If someone at Ochre reads this, please bring these cookies back!
Samantha Swift
Detroit, MI
11/19/2020
My family loves these! I've made about three batches since quarantine started and even my siblings who don't really like nuts love these!
Anonymous
Washington DC
4/4/2020
These cookies were delicious!!! Loved them so much.
New York
11/25/2019