Hazelnut chocolate cookies are exactly what I needed today. These delightful, little cookies have a chewy, brownie-like centre and are studded with delicious toasted hazelnuts. They're so addictive - it's pretty impossible to just have one.
The idea for these came about when a friend was eating my fresh strawberry cookies and asked if I could make a chocolate version. Rather than juicy strawberry pieces, I studded them with toasted hazelnuts - a perfect match for these cookies that have Nutella blended into the batter.
How to make Toasted Hazelnut Chocolate Cookies
Preheat your oven to 375° and prepare a baking sheet by lining it with parchment paper.
Stir the dry ingredients together in a bowl until they are well blended - flour, baking powder, salt, and dutch-processed cocoa powder. Cocoa powder is naturally acidic and reacts to baking powder. However, dutch-processed cocoa is treated to reduce the acidity, so it's great to use in recipes that use baking powder as the leavening agent, like this one.
Next, chop up your toasted hazelnuts. I recommend checking out my guide on ヘーゼルナッツの焼き方＆皮の剥き方 if you'd like to learn how to easily make your own.
In another bowl, lightly whisk the egg. Then whisk in the Nutella and vanilla extract. Set it aside.
mixing the cookie dough
In the bowl of your スタンドミキサー with a paddle attachment (or in a large bowl if you will be using a hand mixer), beat the room temperature butter and sugar together. You need them to become really light and fluffy in order to achieve the soft and chewy cookie texture. Beat on medium-high for about four minutes, scraping the sides of the bowl down as necessary.
Add in the Nutella mixture and mix until well blended.
Add in the dry ingredients and mix on low speed until blended. Then, use a spatula to fold the chopped hazelnuts into the dough.
Use a tablespoon to measure out slightly rounded spoonfuls onto your prepared baking sheet. The cookies will puff up slightly so be sure to leave at least some space in between them. Bake the cookies for ten minutes.
baking toasted hazelnut chocolate cookies
Once finished baking, set the baking sheet on a heat safe surface and allow the cookies to cool on the tray for five minutes before transferring them to a cooling rack to cool the rest of the way.
Your next step - bite into a warm, chewy cookie.印刷
Nutella, chocolate, and toasted hazelnuts come together in these delicous cookies. With their chewy, brownie-like centres, you're going to love them.
Preheat oven to 375° and line a baking sheet with parchment paper.
Stir flour, cocoa, baking powder, and salt together in a bowl until well blended. Set aside.
In another bowl, lightly whisk the egg, then whisk in the Nutella and vanilla extract. Set aside.
Using a スタンドミキサー with a paddle attachment (or a large bowl with a hand mixer), beat the butter and sugar together on medium-high until it becomes light and fluffy - about 4 minutes. This is important to achieving the soft and chewy cookie texture. Scrape down the sides of the bowl as necessary.
Stir the Nutella mixture into the butter/sugar until well blended. Reduce speed to slow and stir in the dry ingredients. Finally, use spatula to fold the toasted hazelnuts into the dough by hand.
Use a slightly rounded tablespoon to measure out even amounts of cookie dough onto the prepared baking sheet. The cookies will puff up slightly so be sure not to crowd them. Bake for 10 minutes (oven times may vary).
Set the baking sheet on a heat safe surface and allow the cookies to cool on the tray for 5 minutes before transferring to a cooling rack to cool the rest of the way.
See my guide for ヘーゼルナッツの焼き方＆皮の剥き方.
キーワード: hazelnut chocolate cookies