Chocolate Hazelnut Cookies

By norsegal8

Ingredients

• 2/3 cup hazelnuts
• 2 tablespoons sugar
• 6 ounces bittersweet chocolate (no more than 60% cacao), finely chopped
• 2 3/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons baking powder
• 3/4 teaspoons salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cup light brown sugar, packed
• 2 eggs
• 1/4 cup whole milk
• 1 teaspoon vanilla
• powdered sugar

Details

Servings 8

Preparation

Step 1

Preheat the oven to 350 degrees.

Toast the hazelnuts in a shallow baking pan in the oven until the skins split and the nuts are pale golden, about 10 minutes. Remove the nuts from the oven and wrap them in a kitchen towel. Roll the nuts back and forth to remove the skins.

Cool the hazelnuts completely. Pulse the nuts with the sugar in a food processor until finely ground.

Melt the chocolate in a metal bowl over simmering water, stirring until smooth. Remove from the heat and set aside.

Whisk together the flour, cocoa powder, baking powder and salt in a bowl.

Beat together the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until creamy, about 3 minutes.

Ass the eggs, one at a time, until combined. Beat in the melted chocolate until combined; add the milk and vanilla, beating to incorporate.

Reduce the speed to low and add the flour until combined. Stir in the nut mixture.

Cove the dough and chill at least 1 hour.

Line the baking sheets with parchment paper. Put the powdered sugar in a bowl. Using a 1 tablespoon scoop, scoop the cookies out and roll them into a ball. Drop the balls into the powdered sugar and roll until completely covered with the powdered sugar. Place the cookies about 1/2-inch apart on a parchment-lined baking sheet.

Bake for 13 minutes.

**Cookies do not spread. DO NOT MAKE A DOUBLE BATCH - it is too big for the mixer.

Recipe makes 8 dozen

2012 - made 1 batch