Hazelnut Cookie Recipe

Chocolate Hazelnut Cookies – Completely Delicious

WEBSep 14, 2017 · Preheat oven to 350 degrees F. Line a sheet pan with parchment paper. In the bowl of a stand mixer fitted with a paddle …

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1. Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing after each. Add the vanilla.
3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the wet mixture in the stand mixer and mix on low until combined. Add the chopped hazelnuts.
4. Spoon onto the prepared baking sheet by rounded tablespoons. Bake until cookies are firm and cracked on top, about 10 minutes. Cookies will be very soft. Use a spatula to transfer them to a cooling rack and cool completely.

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Chocolate Hazelnut Cookies with Hazelnut Flour Five …

WEBNov 17, 2016 · Instructions. In a medium bowl, whisk the flour, salt, baking soda and baking powder together. In the bowl of the stand mixer fitted …

1. In a medium bowl, whisk the flour, salt, baking soda and baking powder together.
2. In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
3. Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)
4. Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.

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