Last updated on April 8th, 2019
I can multitask at a lot of things. Stirring the soup with a baby on the hip while pausing to wash a few dishes with one hand and responding to no fewer than five chats in three different places with 10+ active browser tabs open. This is me most of the time. I might even have a cookie in hand (Yup, I do). Conversations with me are similarly paced and multi directional – cookies included.
It turns out, though, there are some things I’m really terrible at doing simultaneously. Telling a story while doing anything else at the same time – forget it, I’ll never get to the point. Testing a new baking recipe while feeding the baby dinner (and probably about one hundred other side tasks) currently tops the list though. Remember the gluten-free mexican chocolate buckwheat muffins that I had to re-test 7 times because I didn’t write down my perfect recipe? Well that wasn’t a one-time deal. These hazelnut pumpkin chocolate chip cookies went the same way.
I used to be able to tell you exactly how I much cumin I put in the veggie chili I made on the fly last week or how I adjusted the flour ratios in the cupcakes I made three months ago without writing a single thing down. Then I had a baby and my working memory reached max capacity and started deleting things like baking/cooking right out of my brain. A hard lesson in pausing long enough to jot down notes.
Okay, “hard lesson” is a stretch. A too-flat cookie IS STILL A COOKIE. A deliciously buttery chocolate-y chewy and crispy cookie. Really, what hard lesson ever ended in freshly baked cookies? Exactly.
So, boo-hoo poor me, I had to re-test the recipe for Thanksgiving just to nail it down. Our dessert table featured three homemade pies, berry cobbler, bread pudding, and 4 dozen (mini) hazelnut pumpkin chocolate chip cookies. The cookies disappeared first.
Their chewy gooey chocolate-y center and crispy buttery edges flirt with you every time you walk by the plate. Their warm pumpkin spices lure you in. You can’t resist grabbing one. Then another. Then another. You make special “errands” to the kitchen just to happen upon the plate of cookies. And before you know it, your sister-in-law is frowning when she finds out the cookies are ALL GONE.
Also, who invited Cookie Monster to Thanksgiving?
I’m on a hazelnut binger right now (here and here) and I don’t plan to stop – their roasted deep nutty flavor reminds me of fall, but if hazelnut/hazelnut flour isn’t your thing, almond flour and toasted pecans work just as well! This recipe is written to make 12 big cookies (ahem, normal-sized for folks like me), but it can also be baked up as two dozen smaller cookies, shortening the baking time to 11 minutes. *You can also sub in 106g almond flour instead of the hazelnut flour **You can swap out the toasted hazelnuts for chopped toasted pecans
*You can also sub in 106g almond flour instead of the hazelnut flour
**You can swap out the toasted hazelnuts for chopped toasted pecans
Also: Artichoke is ready for his close-up.
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