Triple Chocolate Hazelnut Cookies + 2Teaspoons Site Makeover
August 26, 2014
6 Comments
We’ve officially relocated to DC! It seems fitting as I start this next stage in my life that the 2Teaspoons website also embarks on its own. I’ve spent the past few weeks giving the site a major makeover. New theme, new recipe index, new about me…definitely explore the site. I’ll be adding more as I go!
Today I’m sharing a recipe for fresh baked cookies, a fantastic treat for welcoming someone to a new neighborhood. These cookies pack a triple punch with triple chocolate, triple hazelnut, and triple cookie-welcoming goodness…Triple Chocolate Hazelnut Cookies
Chocolate and hazelnut how I love thee; let me count the ways:
1) This chewy, soft cookie dough is loaded with chopped hazelnuts and chocolate chips
2) The dough is then rolled around a chocolate hazelnut truffle giving each cookie a fantastic chocolate hazelnut candy surprise center!
3) Each cookie is then baked until soft and chewy, drizzled with chocolate and sprinkled with chopped hazelnuts 🙂
Go ahead,
have a cookie…
and welcome to the new neighborhood!
Triple Chocolate Hazelnut Cookies
Ingredients
COOKIES:
-
2 ¼ cup flour
-
1 teaspoon baking soda
-
1 ½ teaspoon cornstarch
-
½ teaspoon salt
-
¾ cup unsalted butter melted 1 ½ sticks
-
¾ cup brown sugar
-
½ cup white sugar
-
1 egg + 1 egg yolk
-
2 teaspoons vanilla
-
½ cup mini chocolate chips
-
½ cup chopped hazelnuts
-
12-16 chocolate hazelnut truffles*
TOPPINGS:
-
1 cup 4 ounces by weight semi-sweet or milk chocolate
-
½ cup chopped hazelnuts
Instructions
-
Preheat oven to 325 degrees F.
-
In a medium bowl melt butter in microwave. Whisk in white and brown sugar until completely dissolved. Whisk in egg and egg yolk. Stir in vanilla and set aside.
-
In a large bowl combine flour, baking soda, cornstarch, and salt. Pour butter-sugar-egg mixture over flour mixture, and gently stir until dough forms. Fold in hazelnuts and chocolate chips. If dough is too sticky refrigerate for 15-30 minutes.
-
Using your hands, roll dough into 12-16 ¼ cup dough balls. Flatten and insert truffle. Wrap dough around truffle and roll in hands to seal dough. Arrange on cookie sheet 4 inches apart. Bake until just set, about 15 minutes. Let cool on cookie sheet for 10 minutes, then cool completely on a wire rack.
-
Once cookies are cool, melt chocolate until it’s thin enough to drizzle, about 1 minute in the microwave on 50% power. Drizzle, use a frosting bag, or just spread chocolate on cookies. Sprinkle with hazelnuts and enjoy!
Recipe Notes
*I used Lindt chocolate hazelnut truffles, but you could make your own
cheri
Love the addition of the hazelnut truffles in these cookies, these look truly delicious. DC is a wonderful place, my daughter used to live there.
Karen
Thanks Cheri! The truffles definitely brought these cookies over the top. I’m happy to hear your enjoyed DC. Any must-see or must-taste recommends? 🙂
Jessica | A Happy Food Dance
These cookies look amazing Karen! Kind of remind me of the Pepperidge Farm Geneva cookies, which are an all-time favorite. Loving the site makeover too! Pinning this babies ASAP!
Karen
Thanks Jessica! Geneva’s are delicious! I bet a pecan version of these would be great 🙂
Liz @ Floating Kitchen
OMG – these cookies! I’m dying over them! The new site looks great and congrats on your move!
Karen
Thanks Liz! I’m super excited about the new site and the new city, and the cookies were definitely to die for 🙂