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Grand Floridian Cookie

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Ingredients

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For the Candied Hazelnuts or Walnuts

  • 1 cup hazelnuts, skins removed OR walnuts *check the note if substituting walnuts
  • ½ cup granulated sugar
  • 2 tablespoons water
  • Pinch of salt

For the Cookies

  • 1 cup (2 sticks) cold salted butter, cubed
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs, cold
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour (up to 3 cups if needed)
  • 2 tablespoons cornstarch 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chunks
  • 1 cup milk chocolate chips
  • 1 cup candied hazelnuts (from above), roughly chopped
  • Flaky sea salt (optional, for topping)

Instructions

Prep the Hazelnuts/Walnuts:
This can be done the day before, if desired.
  1. Prepare a baking sheet with parchment paper and set aside.
  2. In a medium nonstick skillet or saucepan and add the sugar and water.
  3. Stir over medium heat until the sugar dissolves and mixture starts to bubble. **Note, the color of the sugar water will start to look a little golden and/or the bubbles will start to hold form. Let it cook for about 5 minutes, untouched.
  4. Add the Hazelnuts to a large bowl and pour the candied mixture over the toasted hazelnuts and stir constantly.
  5. As you stir, the sugar will crystallize giving it a nice sugary coating and look sandy—don’t panic!
    Pour the candied hazelnuts onto parchment paper or a silicone mat.
  6. Spread them out with a spatula (they might clump together, but that’s ok!) 
  7. Let them cool completely.
  8. Once hardened, roughly chop them into small pieces. Set aside.

*Tip: Don’t walk away—sugar moves fast once it starts caramelizing.

**If using walnuts instead, you can skip the toasting step since they’re more delicate, but it still adds flavor.
Store extras in an airtight container—they’re great on yogurt or ice cream too!
 
For the Cookies:
  1. Preheat the oven to 410°F. Line two baking sheets with parchment paper.
  2. In a stand mixer or with a hand mixer, beat the cold butter with granulated and brown sugars until smooth but not over-creamed (1-2 minutes).
  3. Mix in the eggs one at a time, then add the vanilla extract.
  4. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
  5. Fold in the dark chocolate chips, milk chocolate chips, and candied hazelnuts
  6. Portion into large dough balls (5-6 oz each). Do not flatten the dough, they should be loosely shaped balls/spheres. 
  7. Place the dough on the prepared baking sheet, spacing them apart. There should be 3-4 per sheet. They will spread, so be sure to stagger them. Bake for 9-11 minutes, until the edges are golden but the centers are slightly underdone.
  8. Let the cookies cool on the baking sheet for at least 30 minutes before transferring them to a wire rack. Then let them cool completely before eating. They need time to set, and they’re worth the wait, I promise.

Find it online: https://lifeandsprinkles.com/grand-floridian-cookie/

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