Crunch Hazelnut Chocolate (Print Version)
# Ingredients:
→ Cookie Dough Essentials
01 -
1 cup (120g) plain flour
02 -
1 teaspoon of baking powder
03 -
½ teaspoon salt
04 -
1 ½ cups (190g) toasted hazelnuts, roughly chopped
05 -
½ cup (115g) unsalted butter, room temperature
06 -
2 tablespoons (15g) unsweetened cocoa powder
07 -
1 large egg
08 -
½ cup (100g) packed brown sugar
09 -
½ cup (100g) white sugar
10 -
1 teaspoon vanilla
→ Topping and Coating
11 -
225g (8 oz) semisweet or dark chocolate, finely chopped
12 -
1 tablespoon shortening or coconut oil (if desired for smoother melting)
13 -
½ cup (60g) finely chopped roasted hazelnuts (for sprinkling)
# Instructions:
01 -
Turn the oven on to 350°F (175°C). Lay the hazelnuts across a baking tray and roast them for 10–12 minutes, giving them a stir in between. Once they've cooled, chop them roughly. Keep ½ cup aside for sprinkling at the end.
02 -
Grab a medium bowl and whisk together the flour, baking powder, cocoa powder, and salt. In a larger bowl, cream together the butter, white sugar, and brown sugar until fluffy, about 2–3 minutes. Mix in the egg and vanilla until smooth. Slowly add the dry mix to the wet ingredients and stir until it’s all combined. Toss in those toasted hazelnuts and fold them into the mix.
03 -
Line a baking tray with either parchment paper or a silicone mat. Scoop out small bits of dough, about a tablespoon each, then roll them into balls. Lightly press them to turn them into discs. Bake for 10–12 minutes, just until the edges firm up. Cool completely on a rack before moving on.
04 -
Gently melt your chocolate with the coconut oil, if you’re using it, by microwaving in 30-second spurts. Stir in between until silky. Coat each cookie in the melted chocolate. Place them onto parchment paper or a wire rack, then sprinkle the saved hazelnuts on top while the chocolate’s still wet. Leave them to set either at room temperature or in the fridge to speed it along.