Triple Chocolate-Hazelnut Cookies

Recipe courtesy of Food Network Kitchen

Triple Chocolate-Hazelnut Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup blanched hazelnuts, chopped

  • cup all-purpose flour

  • ½

    teaspoon baking powder

  • ¼

    teaspoon salt

  • 8

    ounces bittersweet chocolate, chopped

  • 6

    tablespoons unsalted butter

  • 1

    teaspoon pure vanilla extract

  • 2

    large eggs

  • ¾

    cup sugar

  • 1

    cup milk chocolate chips

  • 1

    cup white chocolate chips


Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside. Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips. Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.


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