Spiced Hazelnut Chocolate Cookies
Time
30 minutes - 20 mins prep, 10 mins cook time
Difficulty
Easy
Serves
12 Cookies
A cookie recipe you won't want to miss! Jessie Bakes Cakes has combined warming spices and Whittard's velvety hot chocolate to create a delightful hazelnut treat. Try our easy recipe that packs a nutty punch!
INGREDIENTS
For the Hazelnut Cookies
150g unsalted butter, room temperature
100g light brown sugar
100g white caster sugar
1 medium egg + 1 extra egg yolk
250g self raising flour
45g Whittard Hazelnut Hot Chocolate
¼ tsp ground nutmeg
½ tsp ground cinnamon
0.5 tsp salt
50g milk chocolate chips
50g chopped roasted hazelnuts
For the Hazelnut topping
3 tbsp Whittard Hazelnut Hot Chocolate Powder
3 tbsp icing sugar
1-2 tbsp boiling water
25g whole hazelnuts, sliced in half
METHOD
For the Hazelnut Cookies and Topping:
- Preheat the oven to 180°C fan / 200°C conventional. Line a large baking sheet with baking paper.
- Beat the butter and two sugars together until light and fluffy. Beat in the egg and extra egg yolk until combined.
- In a separate bowl, stir the self raising flour, Whittard Hazelnut Hot Chocolate powder, nutmeg, cinnamon and salt together. Tip into the butter mixture and fold everything together to make the cookie dough.
- Add the chocolate chips and chopped roasted hazelnuts and fold into the dough.
- Scoop up heaped tablespoons of dough and drop them onto the baking sheet, leaving plenty of space between each so they have room to spread out. This recipe makes 12 cookies in total, so you’ll need to bake them in batches.
- Bake the cookies for 8-10 minutes until firm on the outside and set on top. TIP: run a large round cutter around the cookies to scoot them into a perfectly round shape and make them slightly thicker. Leave to cool for 10 minutes on the baking tray then move to a wire rack to cool completely.
- For the hazelnut topping, mix the Whittard Hazelnut Hot Chocolate powder, icing sugar and boiling water together to make a thick chocolate icing. If you find that the icing is too thin, add a bit more icing sugar. On the other hand, if the icing is too thick, add a drop more water.
- Drizzle the icing into the middle of each cookie and sprinkle the sliced hazelnuts on top.
For the Hazelnut Cookies:
150g unsalted butter, room temperature
100g light brown sugar
100g white caster sugar
1 medium egg + 1 extra egg yolk
250g self raising flour
45g Whittard Hazelnut Hot Chocolate
¼ tsp ground nutmeg
½ tsp ground cinnamon
0.5 tsp salt
50g milk chocolate chips
50g chopped roasted hazelnuts
For the Hazelnut topping:
3 tbsp Whittard Hazelnut Hot Chocolate Powder
3 tbsp icing sugar
1-2 tbsp boiling water
25g whole hazelnuts, sliced in half
For the Hazelnut Cookies and Topping:
- Preheat the oven to 180°C fan / 200°C conventional. Line a large baking sheet with baking paper.
- Beat the butter and two sugars together until light and fluffy. Beat in the egg and extra egg yolk until combined.
- In a separate bowl, stir the self raising flour, Whittard Hazelnut Hot Chocolate powder, nutmeg, cinnamon and salt together. Tip into the butter mixture and fold everything together to make the cookie dough.
- Add the chocolate chips and chopped roasted hazelnuts and fold into the dough.
- Scoop up heaped tablespoons of dough and drop them onto the baking sheet, leaving plenty of space between each so they have room to spread out. This recipe makes 12 cookies in total, so you’ll need to bake them in batches.
- Bake the cookies for 8-10 minutes until firm on the outside and set on top. TIP: run a large round cutter around the cookies to scoot them into a perfectly round shape and make them slightly thicker. Leave to cool for 10 minutes on the baking tray then move to a wire rack to cool completely.
- For the hazelnut topping, mix the Whittard Hazelnut Hot Chocolate powder, icing sugar and boiling water together to make a thick chocolate icing. If you find that the icing is too thin, add a bit more icing sugar. On the other hand, if the icing is too thick, add a drop more water.
- Drizzle the icing into the middle of each cookie and sprinkle the sliced hazelnuts on top.
