Chocolate-Glazed Chocolate-Hazelnut Cookies

Chocolate-Glazed Chocolate-Hazelnut Cookies
Photo by Scott Phillips

Ingredients

  • 5 oz. (1 cup) whole hazelnuts, toasted
  • ¾ cup granulated sugar
  • 8-¼ oz. (1-¾ cups) unbleached all-purpose flour
  • 1 large egg
  • 1-½ tsp. instant espresso powder
  • 1-½ tsp. pure vanilla extract
  • 3 oz. bittersweet or semisweet chocolate (not unsweetened), broken up or coarsely chopped
  • + 6 more ingredients
    • ¼ tsp. table salt
    • 5-1/3 oz. (2/3 cup) unsalted butter, slightly softened
    • 16 oz. bittersweet or semisweet chocolate (not unsweetened), broken up or coarsely chopped
    • Butter or nonstick spray for the baking sheets
    • 1 Tbs. corn oil or other flavorless vegetable oil
    • 1-1/8 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder

In a food processor, process the hazelnuts and espresso powder until they’re ground to the consistency of a nut butter, 2 to 3 minutes. Melt the chocolate in a microwave. Set aside to cool until warm. In a large bowl, beat the butter, sugar, cocoa powder, and hazelnut mixture with a stand mixer ...

View full recipe at Fine Cooking

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