Choco Hazelnut Crunch Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
190g toasted hazelnuts, chopped into chunks
02 -
120g plain flour
03 -
15g unsweetened cocoa
04 -
1 teaspoon baking powder
05 -
¼ teaspoon salt
06 -
115g butter, room temperature
07 -
100g white sugar
08 -
100g packed brown sugar
09 -
1 large egg
10 -
1 teaspoon vanilla flavor
→ Chocolate Finish
11 -
225g chopped dark or semi-sweet chocolate
12 -
1 tablespoon coconut oil or vegetable shortening (if you want)
13 -
60g finely diced roasted hazelnuts
# Instructions:
01 -
Heat your oven to 350°F (175°C). Lay hazelnuts flat on a baking tray and roast them for 10-12 minutes. Don't forget to stir once halfway. Let them cool down before chopping them up. Keep ½ cup of the chopped nuts aside for later.
02 -
Combine flour, cocoa, baking powder, and salt in a bowl. In a bigger bowl, beat the butter with both sugars until it's fluffy and pale, about 2-3 minutes. Mix in the egg and vanilla until everything looks smooth. Slowly add the dry stuff to the wet stuff, mixing as you go. Stir in your toasted hazelnuts last.
03 -
Put parchment paper or a silicone mat on your baking tray. Grab tablespoon amounts of dough, roll them into balls, then press them down a bit. Cook them in your hot oven for 10-12 minutes or until the edges look firm. Let them cool fully on a wire rack.
04 -
Put your chocolate and coconut oil (if you're using it) in a bowl that can go in the microwave. Heat it in 30-second bursts, stirring each time until it's all melted and smooth. Dunk each cooled cookie completely in the chocolate. Put them on a wire rack or parchment. While the chocolate's still wet, sprinkle those nuts you saved earlier on top. Let the chocolate harden at room temp or pop them in the fridge to speed things up.
# Notes:
01 -
The magic of these treats comes from the mix of smooth chocolate and crunchy hazelnuts creating a perfect bite every time.