If you love chocolate and hazelnuts, you’re going to love these cookies I just created. Sunny, my husband’s oldest sister (she’s 16 now), promised her girlfriends she would bring some sweet treats to share with them at school, so I helped her out by making these decadent French-inspired cookies.
Nutella serves as the base of the cookies, to which I added a layer of homemade hazelnut cream (frangipane-style) and a smattering of mini-chocolate chips.
The cookies come out of the oven chewy, soft and sweet. And of course, irresistible!
Our friends over at Nuts About Granola are featuring my Hawaiian-inspired granola bars on the new packaging of their Granola Basics and at the same time are giving away 3 copies of my upcoming book, Haute Potato, to their readers. Leave a comment at the bottom of Nuts About Granola Blog post and you might be one of the lucky winners!
1. Info for Double Chocolate Hazelnut Cookies
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 66
- Calories: unavailable
2. Ingredients for Double Chocolate Hazelnut Cookies
- 3 whole eggs, at room temperature
- 3 ounces hazelnut flour
- 1 tablespoon pure vanilla extract
- 15 tablespoons unsalted butter, softened to room temperature
- 1 cup light brown sugar
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1½ cups granulated sugar (+2 tablespoons for the hazelnut cream)
- ½ teaspoon sea salt (or regular salt)
- 8 ounces Nutella
- ½ cup semi-sweet mini chocolate chips
- Using an electric hand-held mixer, whisk 1 egg with 2 tablespoons sugar until you get a pale yellow foam. It will take about 5 minutes. The consistency should be very airy. Add 1 teaspoon vanilla extract and set aside.
- Cream 3 tablespoons softened butter. Pour in the egg mixture. Add the hazelnut flour. Mix until the batter is smooth and chill in the refrigerator.
- Preheat the oven to 375°F.
- In a bowl, combine flour, baking soda and baking powder. Set side.
- In a mixing bowl, beat 2 eggs with ½ cup sugar for about 5 minutes. The texture will become thicker. Add the remaining vanilla extract.
- In another bowl, cream 12 tablespoons butter with ½ cup sugar until it forms a uniform paste. Add Nutella and sea salt.
- Alternately add the flour mixture and butter to the egg mixture and blend and knead the dough with your fingers until the cookie dough comes together.
- Add the chocolate chips and brown sugar. Mix until they’re evenly distributed.
- When you’re ready to bake the cookies, remove the hazelnut cream form the refrigerator and dot the cookie dough with little mounds of the hazelnut cream.
- Using a melon baller, form ¾-inch dough balls. Roll them in the remaining granulated sugar. Place them on several (I used 4) parchment paper-lined baking sheets. Make sure they are spaced out so they won’t touch each other as they expand while baking. Using the bottom of a cup, flatten the balls, forming about quarter-sized disks.
- Bake for 9-10 minutes. Remove the cookies from the oven and let them cool completely to room temperature. They will harden and get more firm as they cool.
- Serve with a nice hot tea or a pumpkin latte.
- Bon appétit!