Double Dark Chocolate Hazelnut Cookies Recipes
DOUBLE CHOCOLATE HAZELNUT COOKIES
Steps:
- In a bowl or stand mixer, cream the butter and sugars together until smooth. Add egg and vanilla. Mix until well combined.
- Add flour, cocoa powder, baking soda, and salt. Mix until just combined. Careful NOT to over mix or you may end up with flat cookies. Fold in chocolate chips and chopped hazelnuts.
- Using a medium cookie scoop, form cookie doughs into balls (~1 1/2 tablespoons size). Place the cookie dough balls on a baking sheet and freeze the dough balls for 20 minutes.
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and place dough balls on the baking sheet. Bake for about 10-11 minutes. Remove from oven, sprinkle with flaky sea salt. Enjoy!
Nutrition Facts : ServingSize 1 cookie, Calories 151 kcal, Carbohydrate 19 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 32 mg, Fiber 1 g, Sugar 13 g
DOUBLE DARK CHOCOLATE HAZELNUT COOKIES
These are sort of like Nutella® in cookie form.
Provided by noraspice
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
- Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
- Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
Nutrition Facts : Calories 133 calories, Carbohydrate 14.3 g, Cholesterol 18 mg, Fat 8.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 82.3 mg, Sugar 9 g
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- In the bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar and white sugar until light and fluffy, approximately 3 minutes. Scrape down the side of the bowl and add the egg and vanilla and beat until just combined.
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