Gather your mixing bowls and preheat your oven, because it’s time to bake up a batch of irresistible Chocolate-Dipped Hazelnut Cookies! These cookies are a delightful balance of crisp edges, tender centers, and a rich chocolate coating that will have your taste buds dancing with joy. Whether you’re a seasoned baker or a cookie-loving novice, this recipe is sure to become a new family favorite.
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Why You’ll Love This Chocolate-Dipped Hazelnut Cookies
These Chocolate-Dipped Hazelnut Cookies are a true delight for the senses. The nutty, toasted flavor of the hazelnuts pairs perfectly with the smooth, creamy chocolate, creating a harmonious blend of textures and tastes that will leave you craving more. The cookies themselves are easy to make, with a simple dough that comes together in a flash. And the best part? The homemade chocolate coating adds a gourmet touch that will impress your friends and family. Get ready to bake up a batch of these cozy, indulgent cookies and savor every delicious crumb.
Ingredients
Gather these ingredients to make your Chocolate-Dipped Hazelnut Cookies: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, and chopped toasted hazelnuts. The rich, chocolate coating is made with high-quality chocolate and a touch of coconut oil or shortening to help it set.
Ingredient Substitutions
- Nuts: If you don’t have hazelnuts on hand, try swapping in almonds or pecans for a different nutty flavor.
- Chocolate: If you prefer a different chocolate, go ahead and use your favorite dark, milk, or even white chocolate for the coating.
How to Make Chocolate-Dipped Hazelnut Cookies
Let’s dive into the step-by-step process for creating these delectable cookies.
Step 1: Prep Work
Begin by preheating your oven to 350°F and lining a baking sheet with parchment paper. Toast the chopped hazelnuts in a dry skillet over medium heat until fragrant and lightly golden, about 5 minutes. Set aside to cool. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 2: Main Cooking Process
In a large bowl, cream the unsalted butter, granulated sugar, and brown sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the toasted, chopped hazelnuts.
Step 3: Final Steps/Assembly
Scoop the dough by the tablespoonful onto the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Finishing Touches
In a microwave-safe bowl, melt the chocolate and coconut oil or shortening together, stirring until smooth. Dip the cooled cookies halfway into the chocolate, letting any excess drip off. Place the dipped cookies back on the wire rack and allow the chocolate to set completely, about 30 minutes.
Recipe Variations & Tips
- Sea Salt Sprinkle: For a little extra flavor, try sprinkling a pinch of sea salt over the chocolate-dipped cookies.
- Holiday Flair: For a festive touch, sprinkle crushed candy canes or holiday sprinkles over the chocolate before it sets.
- Thick Chocolate Coating: If you prefer a thicker chocolate coating, simply dip the cookies fully into the melted chocolate.
- Gluten-Free Swap: To make these cookies gluten-free, substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend.
Serving & Storage
Serve with: a hot cup of coffee or tea, or share with friends and family.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months.
Reheat: These cookies are best enjoyed at room temperature, but you can gently warm them in a 350°F oven for a few minutes if desired.
Make-Ahead: You can make the cookie dough ahead of time and chill it in the refrigerator for up to 3 days before baking.
For more cozy bakes and sweet inspiration, follow me on Pinterest.
Nutrition Information
Each Chocolate-Dipped Hazelnut Cookie contains approximately 150 calories, 8 grams of fat, 18 grams of carbohydrates, and 2 grams of protein. These cookies are a delightful treat, but as with any indulgence, enjoy them in moderation as part of a balanced diet.
- Serving Size: 1 cookie
- Calories: 150 kcal
- Protein: 2 g
- Carbs: 18 g
- Fat: 8 g
- Sodium: 75 mg
Irresistible Chocolate-Dipped Hazelnut Cookies
These delightful Chocolate-Dipped Hazelnut Cookies are a perfect treat for chocolate lovers. With a crunchy texture and rich chocolate coating, these cookies make for an irresistible dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: 🍪 Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup hazelnuts, toasted and finely chopped
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
8 ounces dark chocolate, chopped
1 tablespoon coconut oil
Instructions
1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix the flour, cocoa powder, baking soda, and salt together.
3. In another bowl, cream the butter, granulated sugar, and brown sugar until smooth.
4. Add in the egg and vanilla extract, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped hazelnuts.
7. Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, until set. Remove from the oven and let them cool completely.
9. In a microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave in 30-second intervals, stirring until smooth.
10. Dip the cooled cookies halfway into the melted chocolate, letting the excess drip off. Place on a wire rack to set.
Notes
For a nut-free version, you can substitute the hazelnuts with crushed graham crackers or oats.
Make sure to let the cookies cool completely before dipping them in chocolate to avoid melting the chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, chocolate, hazelnuts
Frequently Asked Questions
Can I use pre-ground hazelnuts instead of chopping them myself?
Absolutely! Pre-ground hazelnuts will work just as well in this recipe. Just be sure to toast them briefly in a dry skillet to bring out their nutty flavor.
How can I make these cookies gluten-free?
To make these cookies gluten-free, simply substitute the all-purpose flour with an equal amount of your favorite gluten-free flour blend. The rest of the recipe will remain the same.
Can I make the dough ahead of time?
Yes, you can make the cookie dough ahead of time and chill it in the refrigerator for up to 3 days before baking. This can be a great time-saver when you’re prepping for a party or holiday gathering.
Do I need to temper the chocolate for the coating?
No need to temper the chocolate for this recipe. The addition of a small amount of coconut oil or shortening helps the chocolate coating set up nicely without the need for tempering.
How long do the cookies stay fresh?
These Chocolate-Dipped Hazelnut Cookies will stay fresh and delicious for up to 5 days when stored in an airtight container at room temperature. For longer storage, you can freeze the cookies for up to 3 months.
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