- Yields: 35 to 40 cookies
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
- Each cookie
- 150 cal
- 8g fat (3g sat)
- 20mg chol
- 75mg sodium
- 20g carb
- 1g fiber
- 10g sugars
- 3g protein
Ingredients
- 1 1/2 cups hazelnuts
- 1/2 cup unsalted butter
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 3 tablespoons Frangelico (optional)
- 3 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Directions
Preheat oven to 350° F. Line a baking sheet with parchment paper.
Place hazelnuts on a rimmed baking sheet and toast for 5 minutes. Let cool slightly. Place nuts in a clean kitchen towel and gently roll to remove skins. Finely chop nuts.
Mix butter, sugar, hazelnuts, cocoa and vanilla until well combined. Stir in Frangelico. Add eggs to combine. In a separate bowl, combine flour, baking powder and salt; add flour mixture to the butter mixture. Fold in chocolate chips.
Transfer dough to a floured surface and gather together. Divide dough in half and form each half into logs (dough will be sticky). Place on the prepared baking sheet and pat to even up the shapes. Bake until firm to the touch, 25 to 30 minutes. Let cool completely.
Reduce oven temperature to 275° F. Using a serrated knife, cut the logs on the diagonal into 3/4-inch-thick slices. Return slices to the baking sheet. Bake until browned, about 25 minutes.
Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks. The cookies can also be frozen.
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