Recipes

Chocolate Hazelnut Cookies

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Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

amanda

Equipment

  • - Stand Mixer: A versatile kitchen appliance that can mix dough thoroughly, ideal for combining ingredients efficiently.

  • - Cookie Scales: Precision is key in baking; these help measure out the exact amount of each ingredient required for consistent results.

  • - Silicone Baking Mat: Perfect for evenly distributing cookie dough on baking sheets, promoting uniform cooking and easier cleanup.

Ingredients

  • 1 cup hazelnuts (5 ounces)

  • 1 1/2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder (not Dutch-process)

  • 1 1/4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 1/2 sticks unsalted butter, softened

  • 1 1/4 cups sugar

  • 1 large egg

  • 1 tablespoon dark rum

  • Equipment: decorative cookie cutters (about 3 inches)

  • Garnish:

Instructions

1

Instruction 1

Preheat oven to 375°F with rack in middle.
2

Instruction 2

Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. Wrap in a kitchen towel and cool to warm, then rub off any loose skins. Chop nuts.
3

Instruction 3

Whisk together flour, cocoa, baking powder, and salt.
4

Instruction 4

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. At low speed, mix in flour mixture in 3 batches just until a dough forms. Stir in nuts.
5

Instruction 5

Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour.
6

Instruction 6

Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
7

Instruction 7

Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. Freeze on a tray until firm, about 20 minutes.
8

Instruction 8

Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets.
9

Instruction 9

Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. Transfer cookies to racks to cool completely.
10

Instruction 10

Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
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