Italian · Dessert
Hazelnut Chocolate Cookies
A rich, double-chocolate Italian-style cookie built on toasted hazelnuts, cocoa and dark chocolate chunks, with a crisp edge and a dense, fudgy centre reminiscent of a baci di dama gone large. Brown sugar and a single egg yolk keep the crumb chewy rather than cakey.
$1
15 minsPrep
11 minsCook
41 minsTotal
EasyLevel
Nutrition per serving
315Calories
5.1gProtein
19.6gFat
32.2gCarbs
16gSugar
3.6gFiber
375mgSodium
76mgChol
9.1gSat Fat
223mgPotassium
40mgCalcium
3.1mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Caffè Corretto
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Toast the hazelnuts in a dry pan over medium heat for 3-4 minutes until fragrant, then cool and roughly chop.
2
Cream the softened butter with the brown sugar and white sugar until light, about 2 minutes by hand or with a hand mixer.
3
Beat in the egg yolk and vanilla extract until smooth and glossy.
4
Sift the flour, cocoa powder, baking soda and salt together, then fold into the butter mixture until just combined.
5
Fold in the chopped hazelnuts and dark chocolate chunks, being careful not to overmix the dough.
6
Divide the dough into 2 equal portions (roughly 55g each) and roll into balls, then flatten slightly on a lined baking sheet, spaced well apart.
7
Chill the shaped dough on the sheet for 15 minutes to firm the butter before baking.
8
Bake at 175°C (350°F) for 10-11 minutes until the edges are set but the centres still look slightly soft.
9
Cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 28g28g All Purpose Flour
- 7g7g Cocoa Powder
- 16g16g Hazelnut, toasted, roughly chopped
- 20g20g Butter, softened
- 18g18g Brown Sugar
- 8g8g Sugar White
- 10g10g Egg Yolk
- 1.5g1.5g Baking Soda
- 0.5g0.5g Salt
- 2g2g Vanilla Extract
- 22g22g Chocolate Dark 70, chopped into chunks
