Chocolate Hazelnut Crackled Cookies Recipe

Chocolate Hazelnut Crackled Cookies Recipe
Staff Writer
Sydney Kramer from The Crepes of Wrath

Decadent chocolate chunk cookies with hazelnut flavor will satisfy any chocolate craving.

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18
Servings
172
Calories Per Serving
Deliver Ingredients

Ingredients

  • 12 Ounces semisweet baking chocolate, divided
  • 3/4 Cups flour
  • 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1/4 Cup butter, softened
  • 1/2 Cup sugar
  • 1/4 Cup firmly packed brown sugar
  • 2 eggs
  • 1 1/2 Teaspoon hazelnut extract

Directions

Preheat oven to 375 degrees. Melt 8 ounces of the chocolate as directed on package. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, baking powder, and salt in small bowl.

Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and hazelnut flavor; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoonfuls or medium cookie scoop 1 1/2 inches apart on baking sheets sprayed with no stick cooking spray or lined with parchment paper.

Bake about 10 minutes or just until cookies are set and slightly cracked on top. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Nutritional Facts

Total Fat
8g
11%
Sugar
12g
13%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
23g
18%
Protein
2g
4%
Vitamin A, RAE
15µg
2%
Calcium, Ca
24mg
2%
Fiber, total dietary
2g
8%
Folate, total
7µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
5mg
2%
Phosphorus, P
24mg
3%
Selenium, Se
1µg
2%
Sodium, Na
76mg
5%
Water
5g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.