Gianduja Chocolate Chip Cookies Recipe | James Beard Foundation
These chocolatey hazelnut cookies were created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 2 sticks unsalted butter (room temperature)
- 1 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/3 cup light brown sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups and 3 tablespoons all purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 10 ounces chopped gianduja
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