I’m back today with a delicious cookie recipe!
If you’re like me, holidays mean lots and lots of cookies.
Seriously, they become my dinner some nights and I’m not ashamed to admit it!
Although I found it really difficult to chose what type of cookie to bake.
I mean how many types of delicious cookies are there out there in the world??
Ultimately I decided to go with something that I loved.
Chocolate Hazelnut Crinkle Cookies!
Chocolate + hazelnut = AMAZING!
I love using whole, fresh hazelnuts.
It makes a world of a difference from the pre chopped ones in the stores.
I also took the time to pick out some killer chocolate for these cookies.
I used a combination of bittersweet chocolate and a really good, dark chocolate.
Don’t you just want to lick that spoon?!
Toasty nuts + sugar.
I remember mixing up these cookies and just wanting to dive into the bowl.
I mean come on…
I think it’s always so fun to make little cookie dough balls.
This would be a great step for the kids [if you are baking with them].
They look so cute and they’re not even baked yet!
I love the look of crinkle cookies.
I love how the cracks of the cookie show through the powdered sugar
It was so hard to let these babies cool.
I may have been guilty of eating one or two warm
Now you guys try them!!!!
Chocolate Hazelnut Crinkle Cookies
Recipe adapated from Gourmet
Yield: About 7 dozen cookies
2/3 cup hazelnuts
2 Tbsp. granulated sugar
6 oz. bittersweet chocolate [I used a half dark, half bittersweet, finely chopped
2 3/4 cups A.P. flour
2 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
3/4 tsp. salt
1/2 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
1/4 cup Milk
1 tsp. vanilla extract
3 or 4 Tbsp. Nutella
3/4 cup confectioners sugar
Method of Preparation:
Making the dough:
1. Preheat the oven to 350 degrees F.
2. Toast hazelnuts on a sheet pan pan in oven until skins split and nuts golden, about 10 or so minutes. Remove from the oven and turn it off. Wrap hazelnuts in a kitchen towel and rub together to remove any loose skins. Cool nuts and then pulse with granulated sugar in a food processor until finely chopped.
3. Melt the chocolate in a bowl over a saucepan of slow, simmering water, making sure to stir until smooth. Remove bowl from the heat and set aside.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Beat together the butter and brown sugar in another bowl with an electric mixer until creamy, about 3 minutes. Add the eggs one at a time, beating well after each addition, then beat in the melted chocolate until thoroughly combined. Mix in the milk, vanilla and Nutella. Gradually add flour mixture, mixing until just combined. Then stir in nut mixture. Cover the bowl with plastic wrap and chill the cookie dough until firm, around 2 to 3 hours.
Baking the cookies:
1. Preheat oven to 350°F.
2. Sift confectioners sugar into a bowl. Working in small batches, roll the dough into 1-inch balls, and place them on a piece of parchment as you roll. Toss the doughballs, a few at a time, in confectioners sugar to coat generously and arrange about 2 inches apart on lined baking sheets.
3. Put the baking sheets into the oven and bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), Around 12 to 18 minutes. Transfer cookies to a cooling rack to cool completely. Repeat until done!
As for being part of the cookie swap, I also received three dozen cookies from three different food bloggers!
I’m not going to lie, I secretly love the anxious, excited feeling of awaiting the arrival of my cookies. I wanted to know what kind they were and who they were from! The suspense was killing me!
So here’s my loot:
Chocolate cookies with cinnamon + chile from Kate over at Spread the Love.
White Chocolate Cherry Chunk Cookies from Andrea over at Recipes for Divine Living
and [just arriving today!] Oatmeal Cranberry Cinnamon Chip cookies AND homemade salted caramels from Nicole over at Marvelous Misadventures Foodie
Seriously thank you, thank you, thank you wonderful food bloggers for baking and sending me cookies!
Can’t wait till the next cookie swap!