These double chocolate hazelnut cookies are the perfect pick-me-up! A close friend of mine was having a tough week, so I whipped up a batch and mailed them to her. Apparently more than a few were crushed in transit, but she said they made the perfect topping for ice cream!
If you use the wheat flour, hazelnuts and a high octane dark chocolate, these are super satisfying without making you feel too guilty.
Double Chocolate Hazelnut Cookies
(makes 24)
- ¼ c. butter, softened
- ¾ c. dark brown sugar
- ¼ c. canola oil
- 1 egg
- 1 tsp. vanilla
- ½ c. whole wheat flour
- ½ c. all purpose flour
- ¼ c. natural cocoa powder (unsweetened)
- ¼ tsp. salt
- ⅔ c. dark chocolate, chopped
- ⅔ c. hazelnuts, chopped & toasted
Cream together the butter and sugar until light and fluffy. Gently mix in oil, egg and vanilla until combined.
In a separate bowl, whisk the dry ingredients (thru salt). On medium speed, slowly add the dry mixture to the wet mixture, beating until just combined. Stir in the dark chocolate pieces.
Use a 1/4 c. scoop to portion out the cookie dough onto a baking sheet. I used a Silpat mat to encourage browning and prevent the dough from sticking. Gently press a teaspoon of the chopped hazelnuts onto the top of each cookie, flattening them out.
Bake in a pre-heated oven at 350 degrees for 12 minutes or until firm but slightly gooey in the center.
Here is what they should look like going into the oven. Feel free to eat them when slightly warm. I had to test them as soon as they were done to make sure they were good enough to share!
