Gianduja Cookie

8 oz hazelnuts

8 oz confectioner sugar

8 oz dark chocolate, coarsely chopped.

1 and 1/2 cups all-purpose flour (spoon & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1/2 cup packed light or dark brown sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2 cups old-fashioned whole rolled oats

2 and 1/2 cups semi-sweet chocolate chips, plus more for topping if desired

1. First, make the Gianduja. In the Electrolux Professional TRK combine the hazelnuts, confectioners sugar, and dark chocolate. Puree until the nuts have become a smooth chocolate mixture.
2. Add all of the remaining ingredients except for the semi-sweet chocolate chips. Pulse the TRK until everything is combined.
3. Remove the dough and fold in the chocolate chips.
4. Preheat the oven to 350°F on convection mode.
5. Using a 1 ¼ ounce scoop, scoop the dough onto a parchment or silicone lined sheet tray.
6. Bake for 15 minutes. Remove from the oven and set on a cookie sheet and rest for 10 minutes. Alternately place the entire tray in the Electrolux Professional Blast Chiller for 90 seconds and enjoy immediately.

*Gianduja is a sweet chocolate spread containing 30% hazelnuts. Make your own home-made version using the TRK!