Milk Chocolate Hazelnut Cookies from Flour

Milk Chocolate Hazelnut Cookies from Flour

Source: Flour

Crispy and delicious cookies. I like the pairing of milk chocolate and the hazelnut—reminds me of nutella ☺ These cookies do brown and spread. Nice crispy cookie with contrasting bits inside. Also I neglected to grind half the hazelnuts, and ended up just adding all of them in (and also forgot to chop them). They still turned out fine with whole hazelnuts. Also I made half of the original recipe.

Makes about: 27 cookies, tablespoons
Prep time: 15 minutes
Bake time: 15 mins/batch

Ingredients
6.5 tbsp butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
¼ tsp vanilla
¾ cup blanched toasted whole hazelnuts (I used roasted hazelnuts that still had skins)
¾ cup flour
½ tsp baking soda
3/8 tsp salt
6 oz milk chocolate

Special equipment
Something to grind the hazelnuts

Directions
1. Preheat oven to 350F.
2. Cream together butter and sugars till fluffy.
3. Add egg and vanilla.
4. Grind half the hazelnuts and chop the other half. Add in to egg mixture. Alternately, if you skip this step, the cookies will still be fine.
5. Blend in flour, baking soda, and salt.
6. Mix in milk chocolate.
7. Let dough rest for a few hours (or, you can bake right away).
8. Bake 15-20 minutes, or until cookies are golden brown.

Double Chocolate Hazelnut Cookies

Double Chocolate Hazelnut Cookies
Adapted from A Passion for Baking

I’ve adapted by reducing fat and sugar, so they’re not too sweet—just like the biscotti, actually. They’re still chocolatey, fudgy, and rich. By the way, these cookies don’t spread.

Makes about: 48+6 tsp size cookies
Prep time: 10 mins to mix
Bake time: bake 6-8 minutes/batch

Ingredients
½ cup butter
½ cup+1 tbsp brown sugar
1 egg
1 tsp vanilla
1 cup + 2 tbsp flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
2 tbsp milk
½ cup toasted hazelnuts
½ cup chocolate chips

Directions
1. Preheat oven to 350F.
2. Cream butter, sugar, egg, milk and vanilla together.
3. Mix in flour, cocoa powder, baking powder, and salt.
4. Stir in hazelnuts and chocolate chips.
5. Drop by teaspoonfuls onto parchment-lined sheet.
6. Bake 6-8 minutes, until cookies look dull on top.

 

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti
Source Smitten Kitchen via New York Times

These biscotti aren’t too sweet, yet they’re still rich with chocolate flavor and chunks of roasted hazelnut. I’ve made biscotti in the past, but they mostly turned into inedible rocks; fortunately, this wasn’t the case. Furthermore, they were very popular and actually all got eaten! Smitten Kitchen warns that the dough is extremely sticky, but I didn’t find this to be the case. I also omitted the espresso powder because the stuff in my house expired in 2010. And, there was white stuff in it. Of note, I also halved the Smitten Kitchen recipe, since 60 biscotti seemed a bit overkill.

Makes about: 25-30 biscotti
Prep time: 20 mins
Bake time: 15 mins+20ish mins

Ingredients
½ cup toasted hazelnuts (you can get pre-roasted ones at Trader Joe’s)
1 ¼ cup flour
¼ cup cocoa
1 ½ tsp espresso powder
pinch of salt
½ tsp baking powder
2 eggs
½ cup + 3tbsp sugar

Directions
1. Preheat oven to 350F.
2. If your hazelnuts are not pre-roasted, toast for about 10 minutes until the skin cracks. You can attempt to remove the skins, but it’s not necessary.
3. Beat eggs together. Reserve 1 tbsp to top the biscotti.
4. Beat in sugar.
5. Stir in flour, cocoa, espresso powder, salt, and baking powder.
6. Pat into a 6 inch square on a well-floured surface or on a piece of parchment paper.
7. Press in hazelnuts.
8. Roll dough to form a cylinder that’s about 12-15 inches long and 2 inches in diameter.
9. Brush with egg.
10. Bake for 15 minutes until firm to the touch.
11. Remove from oven and let cool.
12. Slice the cookie roll on an angle to form pieces that are ½ inch thick. The cookies might crack a bit and not retain their shape.
13. Bake 20 minutes until the slices look crisp and dry. I actually baked for about 10 minutes, and flipped the cookies over after 5 minutes, since I didn’t want the cookies to be too crisp.