Description
These cookies combine the toasty crunch of hazelnuts with rich chocolate flavor, then get a glossy, nut-topped coating for extra indulgence.
Ingredients
Scale
Cookies
- 190 g hazelnuts (about 1½ cups), toasted and coarsely chopped
- 120 g all-purpose flour (about 1 cup)
- 15 g unsweetened cocoa powder (about 2 tablespoons)
- 1 tsp baking powder
- ¼ tsp salt
- 115 g unsalted butter, softened (½ cup)
- 100 g granulated sugar (½ cup)
- 100 g packed brown sugar (½ cup)
- 1 large egg
- 1 tsp vanilla extract
Chocolate Finish
- 225 g semi-sweet or dark chocolate, chopped (8 oz)
- 1 Tbsp coconut oil or shortening (optional, for extra-smooth melting)
- 60 g roasted hazelnuts, finely chopped (½ cup, for garnish)
Instructions
- Toast & Chop Hazelnuts
- Heat the oven to 350°F (175°C).
- Spread the whole hazelnuts in a single layer on a baking sheet. Bake 10–12 minutes, stirring once midway.
- Let nuts cool, then chop coarsely. Reserve about ½ cup of the chopped nuts for topping your cookies later.
- Mix the Dough
- In a bowl, whisk together flour, cocoa, baking powder, and salt.
- In a separate large bowl, beat the softened butter with both sugars until pale and fluffy (about 2–3 minutes).
- Add the egg and vanilla; mix until smooth and incorporated.
- Gradually fold the dry mix into the butter mixture until just combined. Finally, stir in all but the reserved hazelnuts.
- Form & Bake
- Line a baking sheet with parchment paper or a silicone mat.
- Scoop out level tablespoons of dough and roll each into a ball. Press gently to flatten into 1/2-inch thick rounds.
- Bake at 350°F for 10–12 minutes, until the edges are set but centers still look slightly soft.
- Transfer cookies to a wire rack and cool completely before coating.
- Dip & Decorate
- Melt chocolate and optional coconut oil in a microwave-safe bowl: heat in 30-second bursts, stirring until smooth.
- One by one, dip the top of each cooled cookie into the melted chocolate. Let excess drip off, then return to the rack or parchment.
- While the chocolate is still wet, sprinkle with the reserved chopped hazelnuts.
- Allow the chocolate to firm at room temperature, or chill briefly in the fridge for faster setting.
Notes
Storage Tip: Keep these cookies in an airtight container at room temperature for up to 5 days. The chocolate coating and hazelnut garnish will stay crisp and irresistible!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Calories: 180kcal