Chewy, soft-centered double chocolate cookies studded with chocolate’s favorite nut to partner with, itty bits of home-ground hazelnuts.
I’m on a little ground hazelnut bender. There was a hazelnut banana bread and then a hazelnut chocolate bread (I just had some of that one a few hours ago and ooooh it was GOOD) and of course I had to cookie that situation because I would you know?
So why ground hazelnuts? They add nuttiness of course; it’s flavor it’s texture and it just gives you an overall added dimensions to the bake. You can do this with other nuts but there’s nothing like the chocolate & hazelnut combination.
These cookies are a lot like my double chocolate cookies. In fact if you pretend there’s not little bits of nuts, they are almost identical. Once cool they turn into chewy brownie-like cookies, with bits of nut for added texture and taste and chunks of chocolate – for the delight, you know?
This post is sponsored by The Saco Pantry. All opinions are my own.
Butter: Softened and unsalted. This dough really needs just a bit of salt and so control is important. American or European should be fine.
Sugar: Granulated, not brown. Reducing the amount of sugar will affect texture and shape.
Egg: This recipe cannot be made without the egg. If you are looking for a double chocolate without eggs try this recipe.
Baking Soda: Cannot be substituted with baking powder. Baking soda reacts with other ingredients in the cookie to help them spread and cook correctly.
All-Purpose Flour: My double chocolate cookies usually work best with a higher protein content all-purpose flour (King Arthur’s is perfect) but you can also use Gold Medal or something above a 10.5 protein content. Avoid a really low protein content as it will affect the shape of the cookie.
Cocoa: It should be dutch but rich and this is where I turn to The Saco Pantry’s Premium cocoa blend. It’s a mix of dutch cocoa and natural and brings a rich chocolatey taste to these cookies.
Hazelnuts: If you buy them raw, toast them in the oven for 10 minutes at 350 F until they are fragrant and let them cool before you grind them. If you buy them roasted, do the same but just for 4-5 minutes to wake them up a bit. If they are salted, decrease the salt added to the dough.
Chocolate: I made these repeatedly with dark chocolate but every time I did, I wished I used milk instead. I think it would pair very well with the hazelnuts. You can either chop a chocolate bar (the best way to do it) or use chocolate chips or feves.
Can these be made gluten-free?
I’m not 100% confident about a 1 to 1 flour substitute but if someone tries it let me know. Otherwise I’d suggest oat flour here which I think could work well.
Can these be made nut free?
Nope, but you can make these double chocolate chip cookies instead!
Can these be made with a different ground nut?
Yes but not any nut. I think peanuts could work well here or even almonds or cashews. Don’t use almond flour here instead of the hazelnuts though, grind it yourself. Store-bought almond flour will be finer and absorb more liquid. For the same reason, don’t use hazelnut flour.
Can these be made egg-free?
Nope, sorry. Best to find an eggless double chocolate cookie dough instead. The egg here gives texture and structure.
Do I have to let the dough rest in the fridge overnight?
Yes, you absolutely must. You’ll see how different the dough is before and after it’s chill time. If you put it in while it’s still fresh and soft it will spread too much.
What kind of chocolate should I use in the dough?
I used dark but like I said, I think milk or even white would be even better here. Chop up your favorite bar and enjoy it!
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