Monday, February 26, 2018

Chocolate Dipped Mocha Hazelnut Cookies

Chocolate Dipped Mocha Hazelnut Cookies

These Chocolate Dipped Mocha Hazelnut Cookies have the same crunchy chewy texture of a peanut butter cookie with the classic chocolate hazelnut flavors of Nutella and they’re really easy to make.

Chocolate Dipped Mocha Hazelnut Cookies
Prep time: 15 minutes
Bake Time: 10-12 minutes
Servings: 40-50 cookies 

  • 1 cup butter, softened
  • ¾  cup sugar 185 grams
  • ½  tsp of vanilla
  • 1 egg
  • ½ cup gluten free flour (I used Bobs Red Mill 1 to 1 flour ... 74 grams by weight)
  • 2 ½ cups hazelnut meal (280 grams by weight)
  • ½ cup unsweetened cocoa, sifted (40 grams by weight)
  • 7 oz dark chocolate (melted, to dip the cookies)

Video Tutorial: 

  1. Preheat oven to 350 ºF or 175 ºC
  2. Stir together the gluten free flour, hazelnut meal and sifted cocoa then set aside.
  3. Beat the butter, sugar and vanilla together then add the egg and beat for another 2 to 3 minutes.
  4. Add the hazelnut mixture and beat until combined.
  5. Chill the dough for 10 to 15 minutes to make it less sticky then roll into 1 inch balls and flatten slightly with a fork.  Once the pan is filled chill the cookies for 10 minutes to prevent spreading then bake them for 10 to 12 minutes.
  6. Cool the cookies on the pan for a few minutes then transfer to a wire rack to cool completely.
  7. While they're cooling melt 7 ounces of dark chocolate then dip the bottoms of the cookies into melted chocolate and place them onto a waxed paper lined baking sheet that can be moved to the refrigerator. 
  8. Chill for 30 minutes to solidify the chocolate and they're ready.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...