Double Chocolate Hazelnut Cookies
These Double Chocolate Hazelnut Cookies are the perfect chewy little bite. These are a rich brownie like cookie studded with toasted hazelnuts and chocolate chips.
Servings: 34 cookies
Calories: 154kcal
Ingredients
- 2 1/4 cups All purpose flour
- 1/2 cup Cocoa powder
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 cup Butter at room temperature
- 1/3 cup granulated white sugar
- 1 cup Brown sugar
- 2 large Eggs at room temperature
- 1 teaspoon Vanilla
- 3/4 cup Hazelnuts divided, toasted and chopped
- 3/4 cup Chocolate chips
Instructions
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
- In a large mixing bowl combine the butter, granulated white sugar and the brown sugar. Mix on high speed until light and fluffy about 2-3 minutes. Add the eggs, one at a time mixing well after each addition and add the vanilla extract.
- Add the dry ingredients to the batter and stir in until just combined.
- Fold in the 1/2 cup of the chopped hazelnuts (reserve other 1/4 for topping cookies) and chocolate chips. Cover and refrigerate for about an hour.
- Preheat oven to 350 degrees f/180 degrees c. Line two baking trays with parchment paper.
- Using a teaspoon, spoon out heaping spoonfuls of cookie dough and roll into balls. Place on a baking tray about two inches apart. Use a few extra chopped hazelnuts to press into the tops of the cookie dough balls.
- Bake between 9 - 11 minutes. Cookies will appear slightly under baked and will not be set. Remove from oven and leave on the tray to cool for about 5 minutes.
- Place on a cooling rack to cool completely. Store in an airtight container when they have cooled.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
- Chill dough for a full hour – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
- Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 9 minutes. They will be look somewhat moist in the middle when they are done. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool. Mine baked perfect at 11 minutes.
- To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.
Nutrition Facts
Double Chocolate Hazelnut Cookies
Amount Per Serving (1 cookie)
Calories 154
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 26mg9%
Sodium 109mg5%
Potassium 61mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 11g12%
Protein 2g4%
Vitamin A 192IU4%
Vitamin C 0.2mg0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.