Vegan Hazelnut Cocoa Cookies Food

SALTED COCOA-HAZELNUT COOKIES

Salted Cocoa-Hazelnut Cookies image

These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't worry too much about getting the perfect cylindrical log; the dough should even out most imperfections as it bakes.

Provided by Alison Roman

Categories cookies and bars, dessert

Time 2h

Yield About 5 dozen cookies

Number Of Ingredients 12

Ingredients

2 1/2 cups/363 grams all-purpose flour
3/4 cup/75 grams cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/341 grams (3 sticks) unsalted butter, at room temperature
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup/133 grams chopped, toasted hazelnuts
Egg wash (1 egg mixed with 1 tablespoon water)
About 1/2 cup/120 grams coarse sugar, for rolling
Flaky salt, preferably Maldon, for sprinkling

Steps:

In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1 1/2 to 2 inches in diameter, and 12 inches long.
Refrigerate the logs at least 2 hours, or up to 5 days.
Heat oven to 325 degrees.
Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into 1/4-inch-thick slices.
Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 41 milligrams, Sugar 6 grams, TransFat 0 grams

HAZELNUT COCOA COOKIES

Hazelnut Cocoa Cookies image

These cookies are great with a little milk, or all by their lonesome. A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet. Enjoy.

Provided by Ruben Haws

Categories Desserts Cookies Nut Cookie Recipes Hazelnut

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

½ cup unsalted butter at room temperature
¾ cup chocolate-hazelnut spread, such as Nutella®
½ cup white sugar
⅔ cup packed brown sugar
1 egg
1 egg yolk
½ teaspoon vanilla extract
2 ¾ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt

Steps:

Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
Preheat an oven to 400 degrees F (200 degrees C).
Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

Nutrition Facts : Calories 340.9 calories, Carbohydrate 51.8 g, Cholesterol 51 mg, Fat 13.2 g, Fiber 0.8 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 153 mg, Sugar 28.8 g