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Chocolate Hazelnut Crinkle Cookies

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Chocolate Hazelnut Crinkle Cookies

Chocolate Hazelnut Crinkle Cookies

You can never have too many dessert recipes, so give Chocolate Hazelnut Crinkle Cookies a try. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 58 calories. This recipe serves 84. Head to the store and pick up vanillan extract, milk, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours.

Instructions

1
Put oven rack in middle position and preheat oven to 350°F.
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OvenOven
2
Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes.
Ingredients you will need
HazelnutsHazelnuts
ToastToast
NutsNuts
Equipment you will use
Baking PanBaking Pan
OvenOven
3
Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
Ingredients you will need
Granulated SugarGranulated Sugar
HazelnutsHazelnuts
NutsNuts
WrapWrap
Dry Seasoning RubDry Seasoning Rub
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Food ProcessorFood Processor
Kitchen TowelsKitchen Towels
OvenOven
4
Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth.
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ChocolateChocolate
WaterWater
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Double BoilerDouble Boiler
Sauce PanSauce Pan
BowlBowl
5
Remove bowl from heat and set aside.
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BowlBowl
6
Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
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Baking PowderBaking Powder
Cocoa PowderCocoa Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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WhiskWhisk
BowlBowl
7
Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes.
Ingredients you will need
Brown SugarBrown Sugar
ButterButter
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Hand MixerHand Mixer
BowlBowl
8
Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined.
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ChocolateChocolate
EggEgg
9
Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
Ingredients you will need
VanillaVanilla
DoughDough
All Purpose FlourAll Purpose Flour
MilkMilk
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
1
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
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Baking PaperBaking Paper
Baking SheetBaking Sheet
OvenOven
2
Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap.
Ingredients you will need
Powdered SugarPowdered Sugar
DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
BowlBowl
3
Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled.
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RollRoll
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Wax PaperWax Paper
4
Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
Ingredients you will need
Powdered SugarPowdered Sugar
RollRoll
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Baking SheetBaking Sheet
5
Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total.
Ingredients you will need
CookiesCookies
Equipment you will use
OvenOven
6
Transfer cookies (still on parchment) to racks to cool completely.
Ingredients you will need
CookiesCookies
7
While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.
Ingredients you will need
Powdered SugarPowdered Sugar
CookiesCookies
DoughDough
RollRoll
Equipment you will use
Baking SheetBaking Sheet
OvenOven
1
Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days.
Ingredients you will need
CookiesCookies
Equipment you will use
Wax PaperWax Paper
DifficultyExpert
Ready In4 hrs
Servings84
Health Score0
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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