I don’t know if y’all know about this miraculous creation given to us by the food gods called Nutella, but it a fabulous in every way! I purposely do not buy it for our house because I would eat the entire jar by myself in about 2 days. When Paul and I were on our honeymoon in Positano, I ate it every day (along with 2 servings of gelato but that’s another story).
Anyway, I digress. I have always loved the combination of chocolate and hazelnuts. The flavors mixed together remind me of the holidays and decadent desserts.
Months ago a friend of mine told me about a great website: nuts.com. She and I love to cook so she knew I’d dig it. It is very easy to fall down the rabbit whole on that site because they have everything under the sun that a cook or baker could want. It can be hard to find hazelnuts but nuts.com had them, so I bought them pre-chopped with the intent of making these cookies.
Now, I wish you coulda seen the perplexed look on my face while I tried to convert the grams into cups while doubling the recipe at the same time. Hilarious! The sad thing is that because I’m now a reading specialist and I don’t teach math anymore, my math brain has taken a very long vacation and is unwilling to work.
However, after a very painful morning of fractions and conversions I was able to pull these off. They are amazing! Even people who don’t like nuts will like them. They are rich, nutty, chocolatey, and beautiful. Definitely give them a try for your holiday baking or really just whenever you want a lovely treat.
Just a couple of notes:
- My cookies are not nearly as pretty because I didn’t follow her steps with adding chocolate chunks and hazelnuts on top right before baking. I wish I had. The deep color of cocoa brown is gorgeous but presentation wise they’re missing those two wow factors.
- Her cookies look much more dense and solid than mine turned out. Maybe it’s because the measurements weren’t perfectly converted (shocking, I know). The consistency reminded me of a crinkle cookie, but with a very soft center. Nevertheless they are delicious!
- I also doubled the recipe and had a lot to share with friends and family.
Chocolate Hazelnut Cookies (recipe care of https://emmaduckworthbakes.co.uk)
INGREDIENTS: 110g butter (softened), 110g light brown sugar, 50g granulated sugar, 1 large egg (room temp), ½ teaspoon vanilla extract, 100g flour, 30g cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 100g milk chocolate chunks, 85g blanched hazelnuts (lightly toasted and chopped), Sea salt for sprinkling (optional)
DIRECTIONS: 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. Sift in the flour, cocoa powder, baking powder, baking soda and salt and mix on low until just incorporated. Mix in ¾ of the chopped hazelnuts and chocolate chunks. Using a cookie scoop or a teaspoon, scoop the dough into inch wide balls and place on a baking tray. Press the remaining hazelnuts into the top of the balls. Refrigerate for at least 1 hour or freeze for 30 minutes, Overnight chilling in the fridge is ideal and baking unchilled dough will mean the cookies spread too much. Pre-heat oven to 180C/350F and line two baking trays with parchment paper. Remove the cookie balls from the fridge or freezer and place on the baking trays leaving at least 2 inches in between balls. Bake for 9-11 minutes. Around the five-minute mark, distribute the remaining chopped chocolate onto the top of the baking cookies. The chocolate will melt and give gorgeous chocolate puddles. Remove baking trays 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 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.
- Yield: This recipe can be doubled to yield 20-22 cookies.
2. Bake Time: I like my cookies chewy and soft in the middle. My preference is soft chewy cookies but if you prefer crispier cookies then add on a couple of minutes to the bake time.
3. To Store: Cookies will remain fresh for 3-5 days in an airtight container and store at room temperature.
4. To Freeze: Cookie dough balls can be frozen easily. Portion the cookie dough using a cookie scoop or teaspoon onto a baking tray and refrigerate for a couple of hours. Then place dough balls in a zip lock bag and into the freezer. Cookie dough can be frozen for up to 3 months. Then when ready to bake your Chocolate Hazelnut Cookies, bake from frozen and add a minute of two onto the cooking time. There is no need to thaw prior to baking