Chocolate Hazelnut Cookies
Recipe and photo by Tami Ganeles Weiser
Prep Time: 40 minutes Cook Time: 27 minutes
Chocolate-y, crunchy, and nutty—this cookie’s got it all going on. If you can’t find hazelnuts (or they just aren’t for you), choose almonds and almond extract as a substitute for the nuts and the liqueur.
1 cup (4 ounces/114 grams) toasted chopped hazelnuts (see Kitchen Tips)
2 cups (248 grams) confectioners’ sugar
2⅓ cups (300 grams) unbleached, all-purpose flour
½ cup (48 grams) cocoa powder
¼ teaspoon salt
2 sticks (1 cup/227 grams/8 ounces/16 tablespoons) unsalted butter, room temperature
1 egg yolk
1 tablespoon hazelnut liqueur
1 cup (170 grams) chocolate chips
- Preheat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
- In a food processor fitted with a steel blade, pulse the hazelnuts and about half the sugar in 15 (1-second) pulses, until the nuts are finely ground. Sift the mixture into a large bowl. There will be some larger pieces of hazelnuts remaining. Put the large pieces back into the processor with the rest of the sugar and repeat the pulsing. Add this to the bowl and set aside.
- Place a large piece of parchment on a work surface and sift together the flour, cocoa, and salt onto it.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for 1 to 2 minutes, or until smooth. (You can do this in a bowl with a handheld mixer, but it’s a lot of dough, so it might take longer.
- Add the hazelnut sugar and mix for about 1 minute, until blended. Add the eggs, yolk, and liqueur and mix well for 1 to 2 minutes. Add the flour mixture and mix until completely blended and the mixture forms a soft dough. (At this point the dough can be used immediately or chilled for easier handling.)
- Shape the dough into small balls, about 1 inch in diameter. Arrange them on the prepared baking sheets, about 15 per sheet, 2 inches apart. With your fingers or the bottom of a glass, press down on each coookie to flatten it into a 1¾- to 2-inch circle. If the dough is soft, use a small piece of parchment between the glass and the dough to prevent sticking when you press.
- Working in batches, bake for about 4 minutes and then swap the baking sheets between the oven racks and turn them from front, to back to ensure even baking. Bake for 4 to 5 minutes more, until the cookies appear dry on the surface and are firm at the edges if pressed lightly. Cool completely on a cooling rack. Repeat with the remaining cookies.
- Melt the chocolate chips (see Kitchen Tips). Using a small spoon or a pastry bag fitted with a small round tip, drizzle or pipe the melted chocolate over the cookies in a diagonal or zigzag pattern.
- You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe.
- You can melt the chocolate chips in the microwave: Place them into a microwave-safe container and heat at high power for 20 seconds. Stir and microwave again, this time for 10 to 15 seconds. Repeat until melted, stopping to stir the chocolate between blasts. This should take only a minute in total, depending upon the power of the microwave. Microwaved chocolate will not look melted until it has been stirred, so keep stirring and watching to avoid scorching it.