Checkerboard Cookies

Ingredients

• 1/3 cup (45 grams) hazelnuts, toasted
• 2 tablespoons (12 grams) unsweetened Dutch-processed Cocoa Powder
• 2 1/2 cups (350 grams) all purpose flour
• 1/8 teaspoon salt
• 1 cup (227 grams) unsalted butter, room temperature
• 3/4 cup (150 grams) granulated white sugar
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons orange zest (1 medium orange)

Directions

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can 'steam' for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool. When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.

In a small bowl whisk together the flour and salt. Set aside.

In bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.

Divide the dough in half and place one half of the dough back into the bowl of your electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.

Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside. On the second sheet of parchment roll out the remaining chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth. Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.

Sinful Chocolate Chocolate Chip Cookies

INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 1/3 cup and 1 tablespoon and 1 teaspoon butter
• 1-2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup and 1 tablespoon white sugar
• 1-2/3 eggs
• 3/4 teaspoon vanilla extract
• 1/2 cup and 1 tablespoon sour cream
• 1-2/3 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.
2. In a medium bowl, beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.