Triple Chocolate-Hazelnut Cookies

Name: Triple Chocolate-Hazelnut Cookies
Prep time: 20 min
Total time: 1 h 45 min
Yield: 4 dz.
Ingredients: 3 1/2 c. all-purpose flour, spooned and leveled; 1 c. granulated sugar; 1 c. light brown sugar; 2 tsp. baking powder; 1 tsp. kosher salt; 1/2 tsp. baking soda; 1/2 tsp. instant coffee powder; 1 c. cocoa powder; 3/4 c. canola oil; 3/4 c. chocolate-hazelnut spread; 2 large eggs, at room temperature; 1 tsp. pure vanilla extract; 1 1/2 c. coarsely chopped bittersweet chocolate; 1 c. coarsely chopped toasted hazelnuts; 2 tsp. flaked sea salt

By Emily Nabors HallPublished: Nov 16, 2015

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Yields:

4 dz.

Prep Time:

20 mins

Total Time:

1 hr 45 mins

Stack four cookies in a clear plastic bag, then tie decorative ribbon (lemoncatshop.etsy.com) at each end of the bag to cinch. Trim ends and add a metal-rim tag.

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Ingredients

3 1/2 cups all-purpose flour, spooned and leveled
1 cup granulated sugar
1 cup light brown sugar
2 tsp. baking powder
1 tsp. kosher salt
1/2 tsp. baking soda
1/2 tsp. instant coffee powder
1 cup cocoa powder
3/4 cup canola oil
3/4 cup chocolate-hazelnut spread
2 large eggs, at room temperature
1 tsp. pure vanilla extract
1 1/2 cups coarsely chopped bittersweet chocolate
1 cup coarsely chopped toasted hazelnuts
2 tsp. flaked sea salt

Directions

1. Step 1Preheat oven to 350°F with the racks in the upper and lower thirds. Line two baking sheets with parchment paper. Whisk together flour, sugars, baking powder, salt, baking soda, and coffee in a bowl.
2. Step 2Beat cocoa, oil, hazelnut spread, and ¾ cup warm water on low speed with an electric mixer until combined, about 30 seconds. Add eggs, one at a time, beating until incorporated after each addition. Beat in vanilla. Stir flour mixture into cocoa mixture just until incorporated. Stir in chocolate and hazelnuts.
3. Step 3Scoop cookies (about 2 tablespoons each), 3 inches apart, on prepared baking sheets. Sprinkle cookies with sea salt. Bake, rotating sheets halfway through, until dry around the edges, 12 to 14 minutes. Cool baking sheets on wire racks for 10 minutes, then remove to the racks to cool completely. Repeat with remaining dough.