Description
Delicious double chocolate cookies with chopped hazelnuts, featuring a rich cocoa base and bursts of dark chocolate chips. These cookies are perfectly soft with a slight crisp edge and have a hint of coffee to enhance the chocolate flavor. Ideal as a decadent treat or dessert, these cookies are easy to prepare and bake.
Ingredients
Scale
Dry Ingredients
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup butter (melted about halfway)
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons strong coffee
Add-ins
- 1/2 cup dark chocolate chips
- 1/2 cup hazelnuts (roughly chopped)
Instructions
- Prepare Dry Ingredients: Sift together the flour, cocoa powder, baking soda, cornstarch, and salt in a large bowl to ensure even distribution and remove any lumps.
- Cream Butter and Sugars: In a separate bowl, cream the melted butter with the brown sugar and white sugar for about 5 minutes until the mixture starts to dissolve and becomes slightly smooth. Then, add the egg and egg yolk, beating until the mixture lightens in color. Stir in the strong coffee to enhance the chocolate flavor.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients and mix until just combined. Fold in the dark chocolate chips and chopped hazelnuts evenly throughout the dough. Wrap the dough in plastic wrap and refrigerate for at least two hours, or up to three days for best flavor and texture.
- Preheat Oven: When ready to bake, preheat your oven to 325°F (165°C) and line baking trays with parchment paper to prevent sticking.
- Shape Cookies: Allow the chilled dough to soften slightly for 5 to 10 minutes. Using a cookie scoop or tablespoon, form balls of dough approximately 2-3 tablespoons each, which helps ensure uniform cookie sizes.
- Arrange Dough on Trays: Place the dough balls on the prepared baking sheets, leaving sufficient space between them as the cookies will spread during baking. You can fit around 8 to 10 cookies per tray.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes until set. Remove from the oven and let them rest on the baking tray for 10 minutes to firm up before transferring to a wire rack to cool completely.
- Store Properly: Once cooled, store the cookies in an airtight container to keep them fresh for up to one week.
Notes
- Using strong coffee is optional but enhances the chocolate flavor remarkably.
- Refrigerating the dough helps develop the flavors and prevents excessive spreading during baking.
- If you prefer a crunchier texture, bake a minute or two longer but watch carefully to avoid overbaking.
- Hazelnuts can be substituted with walnuts or pecans if desired.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
