Chocolate and hazelnut cookies
What can be said about these chocolate cookies? First of all, don’t be overwhelmed by the list of ingredients—they are easier to make than they seem. Secondly and most importantly: if you want to go back to your preschool days, when you not only ate mini cookies adapted to your size but also made little balls with modeling clay, this is clearly your recipe.
I’m not a big fan of chocolate—it’s too rich for me—but since you have to eat a bit of everything, with this recipe I already cover my monthly dose of Swiss chocolate. If chocolate is one of those things that drive you crazy, you can add more tablespoons until the dough is very dark, and even add chunks—they will turn out great.
Happy breakfast!
Ingredients
210 g flour
1 teaspoon baking powder
1/2 teaspoon salt
130 g melted butter
180 g sugar
3 eggs
100 g chopped hazelnuts
4 tablespoons cocoa powder
1 packet vanilla sugar
1 pinch of anise
1 pinch of cinnamon
1 pinch of cardamom
Preparation
Mix the flour with the baking powder, spices, and salt.
Beat the butter until fluffy and gradually add the sugar and vanilla sugar. Add the eggs one by one and continue beating the mixture.
Add the tablespoons of cocoa powder and stir until well combined.
Add the egg and butter mixture to the flour mixture and knead everything until you get a homogeneous dough.
Form balls of about 3 cm in diameter with the dough and place them on the baking tray, previously lined with baking paper. Leave about 5 cm between them so they have room to expand. Flatten them slightly and sprinkle the hazelnut pieces on top, pressing them gently into the dough so they stay in place.
Preheat the oven to 160 ºC for 5–10 minutes, then bake them on the middle rack for about 12 minutes.
Things to keep in mind
Delicious for tea or coffee time. They keep for several days if stored in a metal tin or in the refrigerator.