The creation of this Dark Chocolate Hazelnut Cookies recipe is sponsored by Bob’s Red Mill! Loaded with rich chocolate flavors and chopped hazelnuts, these cookies are delicious without being overly sweet! They are sure to bring smiles to all who try them!
For years, I couldn’t cook anything. I didn’t even have one dish that I could whip up for company. But, I had a knack for baking. So, for family gatherings, birthdays, and holidays, that’s what I did! I baked! And, I would then gift those I love with my homemade creations!
Now that I definitely know my way around all aspects of the kitchen, I still prefer to bake treats when it comes to special occasions. I think it’s kind of ingrained in us to want to give those we love yummy, sweet treats. I mean, there is a reason that cookie exchanges exist, right? And how about the old tradition of gifting new neighbors with homemade goodies?
The combination of taking time to make something homemade plus the yummy flavors of those homemade treats is the perfect combination to bring joy to both the gift giver and the recipient! I honestly love giving gifts way more than receiving them! It brings me so much happiness to see those I love happy!
This year, I’m making a few new Christmas cookie recipes. All of my new recipes will be, “Made with Love, and Baked with Bob’s,” starting with this one for Dark Chocolate Hazelnut Cookies! For this recipe I use Bob’s Organic All Purpose Baking Flour.
Bob’s Red Mill products are high quality and the results I achieve when I use them are consistently amazing! Bob’s also believes that small acts of kindness (like giving someone you love a box of homemade cookies!) makes the world a better place. I couldn’t agree more and I am so happy to be a part of sharing this message! Click here to save $1.00 on your next Bob’s purchase!
How to Make Dark Chocolate Hazelnut Cookies
This recipe is a perfect combination of rich, dark chocolate and hazelnuts. They aren’t overly sweet, so the chocolate and hazelnut flavors really shine!
Before you begin baking, you will want to set your butter out so that it is at room temperature when you begin. Also, be sure to allow for the time the dough should be refrigerated before baking.
Preheat oven to 350°F. Combine the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer, cream together the butter, sugar, and brown sugar. Add the egg and hazelnut extract. Gradually add the dry ingredients. The batter will be thick.
Wrap the dough in plastic wrap and refrigerate for 4 hours or longer.
To bake, roll about 1 Tablespoon full of dough into a ball and place on a baking sheet. Flatten slightly. Space cookies 1-2 inches apart. Bake 12-15 minutes. Let cool about 5 minutes before transferring to a cooling rack.
Since I’ve been talking all about gifting, I decided to package these cookies up to give to someone I love! Use a simple or colorful paper gift box, tissue paper, and a ribbon to make these cookies look even more special! Be sure to include the recipe in case your recipient loves them so much, they want to make more for themselves and their loved ones!
I hope you and yours love this recipe for Dark Chocolate Hazelnut Cookies!
Visit Bob’s Red Mill’s website to learn more about all of their products, including the Organic All Purpose Baking Flour I use, as well as their Gluten Free 1-to-1 Baking Flour which can be used in place of wheat flour with great results!
To save $1.00 on your next Bob’s purchase, click here!
Dark Chocolate Hazelnut Cookies
- 1 Cup Bob's Red Mill Organic All Purpose Flour
- 3/4 Cup dark cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 Tbsp unsalted butter *at room temperature
- 2/3 Cup granulated sugar
- 1/4 Cup brown sugar *packed
- 1 egg
- 1 tsp hazelnut extract
- 1/2 Cup semi-sweet chocolate chips
- 1/2 Cup chopped hazelnuts
- Preheat oven to 350°F. Combine the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer, cream together the butter, sugar, and brown sugar. Add the egg and hazelnut extract. Gradually add the dry ingredients. The batter will be thick.
- Wrap the dough in plastic wrap and refrigerate for 4 hours or longer.
- To bake, roll about 1 Tablespoon full of dough into a ball and place on a baking sheet. Flatten slightly. Space cookies 1-2 inches apart. Bake 12-15 minutes. Let cool about 5 minutes before transferring to a cooling rack.
This is a sponsored post written by me on behalf of Bob’s Red Mill. All content and opinions are entirely my own.