Cocoa cookies packed with toasted hazelnuts and dark chocolate chunks, soft in the middle and crisp at the edges. Great with coffee or a glass of milk.
Ingredients
Instructions
- 1
Toast the hazelnuts in a dry pan over medium heat for 4-5 minutes, let cool and chop roughly. Chop the chocolate into chunks.
- 2
Beat the softened butter and sugar for 2-3 minutes until creamy, then add the egg and beat 1 more minute.
- 3
Sift in the flour, cocoa and baking powder and mix with a spatula. When the dough comes together, fold in the hazelnuts and chocolate.
- 4
Roll walnut-sized pieces (about 20 g) into balls, place on a lined baking tray spaced apart and press down lightly.
- 5
Bake in a preheated 180 °C oven for 10-12 minutes, taking them out while the centers are still soft.
- 6
Leave on the tray for 10 minutes to firm up, then move to a rack to cool.
Nutrition
Per serving
| Calories | 301 kcal |
|---|---|
| Protein | 5 g |
| Carbs | 35 g |
| Fat | 17 g |
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