Double Chocolate Hazelnut Cookies Recipe
Double Chocolate Hazelnut Cookies combine luscious chocolate levels in each bite, with the crunch from the hazelnuts to add that extra texture and nuttiness. Perfect for holiday baking, weekend treats, or mid-week cravings, this small-batch recipe will satisfy you to the max.
Equipment
- Ice cream scoop
- Baking Tray
Ingredients
- 115 g unsalted butter - room temperature
- 110 g light brown sugar - packed
- 50 g granulated sugar
- 1 large egg - room temperature
- ½ teaspoon vanilla extract
- 130 g plain flour (all-purpose)
- 35 g cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 100 g milk chocolate chunks
- 85 g blanched hazelnuts - lightly toasted and chopped
- flaked sea salt for sprinkling - optional
Instructions
- Cream butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, light brown sugar and white sugar until light and fluffy, approximately 3 minutes.
- Add egg and vanilla extract. Scrape down the side of the bowl and add the egg and vanilla and beat until just combined.
- Dry ingredients go in. Sift in the flour, cocoa powder, baking powder, baking soda and salt and mix on low until just incorporated.
- Add flavourings. Mix in ¾ of the chopped hazelnuts and chocolate chunks. Set aside the remainder.
- Scoop cookie dough balls and refrigerate. Using a cookie scoop or a heaped tablespoon, scoop the dough into 2cm (inch-wide) balls and place on a baking tray. Press the remaining hazelnuts and chocolate onto the top of the balls. Refrigerate for at least 1-hour minimum, or freeze for 30 minutes. Overnight chilling in the fridge is ideal and baking unchilled dough will mean the cookies spread too much.
- Bake and cool. Pre-heat oven to 180°C (350°F) and line two baking trays with parchment paper. Remove the cookie balls from the fridge or freezer and place them on the baking trays leaving at least 2 inches between balls.Bake for 9-11 minutes. Remove baking tray(s) from the oven. Whilst the cookies are still hot, using a round cookie cutter or mug, place over the cookie and twirl the cookie inside, gently pushing the edges in so that the cookies form a round shape. Kind of like the cookie and cookie cutter are doing a hula dance!! Then sprinkle each cookie with flaked sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Yield: This recipe can be doubled to yield a standard serving of 20-22 cookies.
Bake Time: My preference is soft, chewy cookies but if you prefer crispier cookies, then add on a couple of minutes to the bake time.
To Store: Cookies will remain fresh for 3-5 days in an airtight container and store at room temperature.
To Freeze: For cookies that are already baked, cool the cookies completely, wrap individually in plastic wrap and freeze in an airtight container for up to 2 months. Thaw at room temperature. To freeze cookie dough, scoop into cookie dough balls and place on a baking tray lined with parchment paper and freeze on the tray until they are hard. Then pop them into an airtight container or zip lock bag. When ready to bake your Chocolate Hazelnut Cookies, bake from frozen and add a minute or two onto the cooking time. There is no need to thaw before baking.
TIP 1: Scrape down bowl. Ensures all the cookie dough is being mixed evenly.
TIP 2: Refrigerate cookie dough. Helps the cookies not spread once baked.
TIP 3: Add flavourings to the top of cookie dough balls. This means that you can see the hazelnuts and milk chocolate once baked.
TIP 4: 'Hula hoop' cookies. Do this fresh out of the oven, and you'll get perfectly round cookies.
Nutrition
Calories: 299kcalCarbohydrates: 33gProtein: 4gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 41mgSodium: 208mgPotassium: 175mgFiber: 3gSugar: 21gVitamin A: 313IUVitamin C: 1mgCalcium: 44mgIron: 2mg
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