Chocolate Hazelnut Cookies
Craving buttery cookies with crunchy hazelnuts and sweet chocolate chips? These irresistible treats are a must-try!
Equipment
- Baking sheet
- electric mixer
- Mixing bowl
- Parchment paper or silicone baking mat (e.g., Silpat)
- Wire rack
Ingredients
- ½ cup 75 g nondairy butter
- ½ cup 96 g Sucanat
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure hazelnut extract
- 1 teaspoon pure chocolate extract
- 1 cup 120 g whole wheat pastry flour
- ¼ teaspoon fine sea salt
- ¼ teaspoon baking powder
- 3 tablespoons 26 g hazelnuts, halved
- ¼ cup 44 g nondairy semisweet chocolate chips
- 2 teaspoons plain soy or other nondairy milk
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, use an electric mixer to cream together the nondairy butter and Sucanat until light and fluffy, about 2 minutes.
- Stir in the vanilla, hazelnut, and chocolate extracts.
- Add the flour, salt, and baking powder, and beat until combined.
- Scrape the sides of the bowl as needed.
- Using the electric mixer, mix in the halved hazelnuts and nondairy chocolate chips.
- Add the nondairy milk until the dough is moist enough to stick together when pinched.
- Divide the dough into 12 equal portions (about 1½ tablespoons or 32 g each).
- Place on the prepared baking sheet, leaving 1 inch (2.
- 5 cm) between each cookie.
- Flatten slightly, as they don’t spread much while baking.
- Bake for 10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Pair with a hot cup of espresso for an indulgent treat.
Wine Advice:
Enjoy these cookies with a sweet dessert wine like Vin Santo or Moscato d'Asti.
Nutrition values
Calories: 110 kcal | koolhydraten: 12 g | Eiwitten: 2 g | Vet: 7 g | Suiker: 6 g