Chocolate Hazelnut cookies
A soft and chewy cookie filled with chopped hazelnuts and dark chocolate and topped with ferrero rocher crumbles.
Equipment
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets x2
- Parchment paper
- spatula
Ingredients
Chocolate hazelnut cookies
- ¾ cup chopped hazelnuts
- 3½ cup all purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup raw sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- ¼ cup honey
- 1 teaspoon vanilla extract
- 7 oz dark chocolate
- 7 oz ferrero rocher crushed and crumbled
Instructions
Chocolate hazelnut cookies
- Preheat oven to 350°. Line two baking sheets with parchment paper.
- In a medium mixing bowl, whisk together the flour, salt, baking powder, baking soda and ginger. Set aside.
- In another mixing bowl, beat the butter, granulated sugar, raw sugar, and brown sugar on high speed until light and fluffy (5-7 minutes). Scrape the sides of the bowl as necessary.
- While reducing the speed to medium, add the eggs one at a time until combined. Add in the vanilla and honey.
- Reduce the speed to low and add the dry ingredients; beat until completely combined. Add the chocolate and hazelnuts just until incorporated.
- Scoop about 3 tablespoon of cookie dough and roll into a ball. Place on parchment paper about 2 inches apart from each other. Chill for at least 2 hours.
- Remove cookies from fridge and sprinkle with salt. Bake for 12-15 minutes or until the edges are golden brown. Slightly cool cookies and if desired sprinkle crushed ferrero rocher over cookies.
Notes
- Cookie dough can be made 1 month ahead of time. Put in resealable freezer bags. Bake from frozen.
Nutrition
Serving: 30peopleCalories: 237kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 8gCholesterol: 29mgSodium: 122mgPotassium: 103mgFiber: 1gSugar: 18gVitamin A: 210IUCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!