Pinch of Cumin

Chocolate and hazelnut cookies

What to say about these chocolate cookies? First of all, do not get intimidated by the ingredients list, they are much easier to do than what they seem to be. Secondly and more important: if you want to get back to your childhood, when you not only ate mini cookies adapted to your size, but also played making little color clay balls, this is clearly your recipe.

Personally I am not a big fan of chocolate -I find it sickly sweet- but as we have to eat as varied as we can, with this recipe I do my monthly Swiss chocolate consumption. If chocolate is one of those things that you adore, you can add more tablespoons until batter is very dark, and also little pieces, they will fit well.

Happy breakfast!

chocolate and hazelnut cookies


210 gr of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
130 gr of melted butter
180 gr of white sugar
3 eggs
100 gr of chopped hazelnuts
4 tablespoons of cocoa powder
10 gr of vanilla sugar
1 pinch of aniseed
1 pinch of cinnamon
1 pinch of cardamom


Mix flour with baking powder, spices and salt.

Whisk butter until foaming and add sugar and vanilla sugar gradually.

Add eggs, one afther the other one, and keep whisking the mixture.

Add cocoa powder tablespoons and stir it well.

Pour egg/butter mixture in flour/baking powder/spices mixture and stir it until smooth batter.

Make small 3 cm diameter balls with batter and place them in oven tray, where we you have previously put a parchment paper. Leave around 5cm of distance in between balls so that they have space to grow. Press them lightly and sprinkle hazelnuts on top. Press hazelnuts a bit so that they stay fixed.

Preheat oven to 160ºC for 5-10 minutes, and bake them to medium temperature for about 12 minutes.

To be considered

Delicious at tea or coffee time. They keep well for several days if you store them in a metallic box or in the fridge.

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One Comment to "Chocolate and hazelnut cookies"

  1. Cristina says:

    Pues de sabor super buenas, pero lo que es la consistencia… se me ha quedado como para bizcocho, pero igual tiene que ver con que he usado margarina en vez de mantequilla. Eso sí, las he echado en moldes de magdalenas y estan riquisimas.

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