Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Triple Chocolate-Hazelnut Cookies
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- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
- Yield: About 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 228
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 26 mg
- Sodium
- 52 mg
- Level: Easy
- Total: 1 hr
- Prep: 40 min
- Cook: 20 min
- Yield: About 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 228
- Total Fat
- 14 g
- Saturated Fat
- 7 g
- Carbohydrates
- 25 g
- Dietary Fiber
- 1 g
- Sugar
- 22 g
- Protein
- 3 g
- Cholesterol
- 26 mg
- Sodium
- 52 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper.
- Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside.
- Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
- Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
