Chocolate Hazelnut Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 ½ cups (190g) hazelnuts, toasted and roughly chopped
02 -
1 cup (120g) all-purpose flour
03 -
2 tablespoons (15g) cocoa powder
04 -
1 teaspoon baking powder
05 -
¼ teaspoon salt
06 -
½ cup (115g) unsalted butter, softened
07 -
½ cup (100g) granulated sugar
08 -
½ cup (100g) brown sugar, packed
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ Coating
11 -
8 oz (225g) semi-sweet or dark chocolate, chopped
12 -
1 tablespoon coconut oil or shortening (optional, for smoother coating)
13 -
½ cup (60g) roasted hazelnuts, finely chopped (for topping)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for 10–12 minutes, stirring halfway through. Once toasted, allow them to cool, then roughly chop them. Set aside ½ cup of chopped hazelnuts for topping later.
02 -
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and mix until smooth. Gradually add the dry ingredients into the wet ingredients and stir until fully combined. Fold in the toasted hazelnuts.
03 -
Line a baking sheet with parchment paper or a silicone baking mat. Scoop tablespoon-sized portions of dough and roll them into balls, then gently flatten them with the palm of your hand to form discs. Bake in the preheated oven for 10–12 minutes, or until the edges are set. Let the cookies cool completely on a wire rack.
04 -
In a microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) in 30-second intervals, stirring between each until smooth. Dip each cooled cookie into the melted chocolate, ensuring it's fully coated. Place the dipped cookie on a wire rack or parchment paper. While the chocolate is still wet, sprinkle each cookie with the reserved chopped hazelnuts. Allow the chocolate to set completely at room temperature or speed up the process by placing the cookies in the fridge.
# Notes:
01 -
These cookies can be stored in an airtight container at room temperature for up to 5 days.
02 -
For best results, toast the hazelnuts until fragrant and their skins begin to crack.