Chocolate Hazelnut Crinkle Cookies Recipe

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Chocolate Hazelnut Crinkle Cookies
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Ingredients
14
Count
Nutrition
700
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Make dough: Put oven rack in middle position and preheat oven to 350°F.
  2. Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. 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.
  3. Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
  4. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  5. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. 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.
  6. Form and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  7. Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
  8. 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. Transfer cookies (still on parchment) to racks to cool completely.
  9. 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.
  10. Cooks' note: Cookies keep, layered between sheets of parchment or wax paper, in an airtight container at room temperature 5 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 699.8 Kcal (2930 kJ)
Calories from fat 344.49 Kcal
% Daily Value*
Total Fat 38.28g 59%
Cholesterol 127.17mg 42%
Sodium 296.09mg 12%
Potassium 336.97mg 7%
Total Carbs 83.93g 28%
Sugars 40.07g 160%
Dietary Fiber 3.6g 14%
Protein 10.04g 20%
Vitamin C 0.7mg 1%
Vitamin A 0.3mg 11%
Iron 1.9mg 11%
Calcium 126.9mg 13%
Amount Per 100 g
Calories 404.16 Kcal (1692 kJ)
Calories from fat 198.95 Kcal
% Daily Value*
Total Fat 22.11g 59%
Cholesterol 73.45mg 42%
Sodium 171mg 12%
Potassium 194.61mg 7%
Total Carbs 48.47g 28%
Sugars 23.14g 160%
Dietary Fiber 2.08g 14%
Protein 5.8g 20%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 11%
Iron 1.1mg 11%
Calcium 73.3mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

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