The soft cocoa and hazelnut cookies are simple and quick to prepare. Perfect for tea time, snack, or breakfast. Try them dipped in hot chocolate, they are out of this world!
Here are some other delicious cocoa ideas
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 30Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for soft cocoa and hazelnut cookies
- 2 cups type 2 flour
- 1/2 cup sugar
- 1/4 cup sunflower oil
- 2 1/2 tbsp water
- 1/4 cup unsweetened cocoa powder
- 1 egg
- 1 pinch salt
- 1 package vanillin
- 1 tsp baking powder
- 1 cup crushed hazelnuts
- as needed powdered sugar
Tools
- 1 Food processor Thermomix TM31 – TM5 – TM6
- 1 Bowl
- 1 Knife
- 1 Whisk or a spoon
- Parchment paper
- 1 Baking sheet
Preparation of soft cocoa and hazelnut cookies
Place the granulated sugar, sunflower oil, water, cocoa, egg, and vanillin in the bowl and mix at speed 4 for 15 seconds. Then add the flour and baking powder, mix at speed 4 for 10 seconds. Finally, add the crushed hazelnuts and blend for 15 seconds at speed 4. The dough will be soft.
Put the granulated sugar, sunflower oil, water, cocoa, egg, and vanillin in a bowl and mix with a whisk until everything is combined. Then add the flour and baking powder and stir. Once the dough forms, add the crushed hazelnuts. Continue to mix with your hands, it will be soft.
Rub a little oil on your hands and start forming balls about the size of walnuts. Take a baking sheet and cover it with parchment paper. Place the balls on top.
Bake in a preheated oven at 320°F for 15-20 minutes. Once the soft cocoa cookies are baked, remove them from the oven, and when they are completely cool, sprinkle with powdered sugar
Notes
All-purpose flour can also be used
They are not very sweet, so if desired, more sugar can be added, but do not overdo it!
If you do not have crushed hazelnuts, you can use whole hazelnuts, toast them, and then chop them with a knife.
The cookies can be stored for a couple of days under a glass dome, and if kept in a tin container or with an airtight closure, they will keep for up to a week.
