Chocolate-Hazelnut Cookies
Yield: 3 dozen cookies
My all-time favorite cookies. — Editor, PCC Sound Consumer
Ingredients
PreparationIngredients
- 1/2 pound bittersweet or semisweet chocolate Add to list
- 3 tablespoons butter, room temperature Add to list
- 2 eggs Add to list
- 1/3 cup granulated sugar, plus more for rolling Add to list
- 3/4 cup ground hazelnuts or almonds (Bob's Red Mill almond flour works well) Add to list
- Powdered sugar, for garnish (optional) Add to list
Preparation
Melt the chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from heat. Cut the butter into a few pieces and mix into the chocolate until melted.
Beat the eggs with an electric mixer, gradually adding the sugar until ribbons form, 5 to 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground nuts. Cover and refrigerate overnight.
Preheat oven to 325° F. Line a baking sheet with parchment paper.
Scoop the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.
Bake until the centers of the cookies are no longer wet, 9 to 12 minutes. When slightly cool, lightly dust the cookies with powdered sugar (optional).
each cookie: 64 cal, 4g fat (2g sat), 14mg chol, 15mg sodium, 6g carb, 1g fiber, 1g protein
Source: PCC Sound Consumer, December 2012
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.
RE: Missing ingredient?
Hi,
Thanks for your comment.
The nuts pictured in the photo are more coarsely ground. The recipe’s author prefers the hazelnuts or almonds to be ground more finely, but a slightly coarser grind will work as well.
Thanks again,
Tom Monahan
PCC Natural Markets
November 30, 2012 at 02:22 PM — monahat
So light and gooey!
Made these last night and they were delicious. Used the Bob's Red Mill almond flour and the cookies were so light and fluffy. Almost like a truffle on the inside. Yum!
December 06, 2012 at 12:02 PM — rachel.cowgill
Missing ingredient?
The photo shows chips? or nuts? in the cookies, but no mention in recipe.
November 30, 2012 at 09:52 AM — Tifosa