Chocolate Hazelnut Crinkle Cookies
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
39
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cup
Hazelnut2 tbsps
Granulated Sugar2.75 cups
All-Purpose Flour2 tbsps
Unsweetened Cocoa Powder2 tsps
Baking Powder3 tsp
Salt1.5 cups
Light Brown Sugar (packed)2 large
Egg1 cup
Whole Milk1 tsp
Pure Vanilla Extract3 cup
Confectioners SugarDirections:
1
Make dough: Put oven rack in middle position and preheat oven to 350°F
2
Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes
3
Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins
4
Cool nuts completely
5
Pulse nuts with granulated sugar in a food processor until finely chopped
6
Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth
7
Remove bowl from heat and set aside
8
Whisk together flour, cocoa powder, baking powder, and salt in a bowl
9
Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes
10
Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined
11
Add milk and vanilla, beating to incorporate
12
Reduce speed to low and add flour mixture, mixing until just combined
13
Stir in nut mixture
14
Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours
15
Put oven rack in middle position and preheat oven to 350°F
16
Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes
17
Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins
18
Cool nuts completely
19
Pulse nuts with granulated sugar in a food processor until finely chopped
20
Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth
21
Remove bowl from heat and set aside
22
Whisk together flour, cocoa powder, baking powder, and salt in a bowl
23
Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes
24
Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined
25
Add milk and vanilla, beating to incorporate
26
Reduce speed to low and add flour mixture, mixing until just combined
27
Stir in nut mixture
28
Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours
29
Form and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
30
Line 2 large baking sheets with parchment paper
31
Sift confectioners sugar into a bowl
32
Halve dough and chill 1 half, wrapped in plastic wrap
33
Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled
34
Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets
35
Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total
36
Transfer cookies (still on parchment) to racks to cool completely
37
While first batch is baking, roll remaining dough into balls
38
Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner
39
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F
40
Line 2 large baking sheets with parchment paper
41
Sift confectioners sugar into a bowl
42
Halve dough and chill 1 half, wrapped in plastic wrap
43
Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled
44
Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets
45
Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total
46
Transfer cookies (still on parchment) to racks to cool completely
47
While first batch is baking, roll remaining dough into balls
48
Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner