Ingredients
- 600 grams Sugar
- 112 grams Light Vegetable Oil
- 400 grams Whole Egg
- 13 grams Vanilla Extract
- 226 grams 62% Chocolate, melted, cooled to room temperature
- 226 grams Potato Starch
- 148 grams Tapioca Starch
- 148 grams White Rice Flour
- 100 grams Cocoa Powder
- 18 grams Baking Powder
- 10 grams Salt
- 2 grams Ground Cardamom
- 180 grams Chopped Toasted Hazelnut Pieces
- 260 grams California Dried Figs Diced
Directions
Line 4 half sheet pans with parchment paper and set aside.
Beat the sugar, oil, eggs, and vanilla in the bowl of a mixer fitted with the paddle attachment until pale and smooth.
Add the melted and cooled chocolate and mix to combine
Combine the potato starch, tapioca starch, white rice flour, cocoa powder, baking powder, salt, and cardamom in a separate bowl.
Add the dry ingredients to the sugar mixture in 3 additions, mixing on low speed between each addition, until about 90% incorporated. Once the final amount of dry ingredients is added, mix until a smooth dough forms.
Add the hazelnut pieces and California Dried Figs Diced. Mix just a few seconds until distributed throughout the dough. Refrigerate dough until well chilled, about 2 hours.
Preheat a convection oven to 300°F.
Use a #16 food scoop to scoop the chilled dough onto the prepared half sheet pans leaving space between each cookie, 5 cookies per half sheet pan.
Bake on low fan setting for 16 to 18 minutes, turning the sheet pans in the oven at the halfway time mark. Cookies should look slightly puffed and lumpy with a shiny exterior.
Allow the cookies to cool on the sheet pan. Cookies should be soft and chewy in the center when cool.
Developer Notes:
It’s important to take note of the ingredients in this recipe and to avoid making substitutions. Use potato starch, not potato flour. Use white rice flour, not sweet rice flour or superfine rice flour.
Full sheet pans can be used. Bake 10 cookies per pan.