The hazelnut and chocolate cookies are cocoa shortbread with chocolate chips and chopped hazelnuts in the dough, delicious treats, crumbly but without butter. I had quite a few hazelnuts to use up and decided to make these cookies, perfect for breakfast, a snack, or a treat, great to dip into milk, cappuccino, tea, or hot chocolate, but also delicious on their own. The hazelnut and chocolate cookies can be stored for several days but I don’t think they’ll last long, they’re too good!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: About 25-30 hazelnut and chocolate cookies
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1 and 1/4 cups hazelnuts
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup chocolate chips
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1 teaspoon baking powder
- 1 pinch salt
- to taste vanilla
Steps
The hazelnut and chocolate cookies are very simple and quick to prepare. First, place the flour, coarsely chopped hazelnuts, sugar, unsweetened cocoa powder, baking powder, and a pinch of salt in a bowl and mix with a fork.
Add the eggs, vegetable oil, vanilla and mix quickly, incorporate the dark chocolate chips and form a soft and compact dough.
Work the dough on a lightly floured work surface and roll it out to form a rectangle about 1/4 inch thick, then cut the hazelnut and chocolate cookies with a cookie cutter of your preferred shape.
Place the hazelnut and chocolate cookies on a baking sheet and bake them in a preheated oven at 350 degrees Fahrenheit for about 20 minutes.
Notes:
The hazelnut and chocolate cookies can be stored at room temperature for up to a couple of weeks. If you don’t want to add the dark chocolate chips, you can omit them without any problem. If you don’t want to use cocoa, replace it with all-purpose flour.
More hazelnut dessert recipes HERE
More chocolate dessert recipes HERE
