Double chocolate crinkle cookies are such a festive and delicious dessert for any occasion. These cookies made with cocoa, powdered sugar, chocolate chips, and hazelnuts have rich chocolate flavor and a soft middle.
In a frying pan, Roast hazelnut over medium heat for 10 minutes. Place them in a food processor and pulse few times until they break into pieces.
In a large mixing bowl, sift flour. Add powdered sugar, cocoa powder, salt and baking soda.
Using a fork, whisk lightly 2 eggs. Add eggs and softened butter to the flour mix.
Mix until all ingredients combined into a thick, sticky dough. Fold in chocolate chips and hazelnuts. Cover the dough and refrigerate for at least 40 minutes.
Preheat oven to 375°F. Lay parchment paper over the baking sheet. Pour the ½ cup of powdered sugar into a medium bowl. Using ice cream spoon, scoop the dough and using your hands form it into a ball. Roll the cookie ball in powdered sugar. Place on the parchment paper. Repeat with the rest of the dough. You will have approximately 15 medium cookies.
Bake for 15 minutes. Let the cookies to cool down on a baking sheet for about 10 minutes before removing. Enjoy warm or cold!
do not bake cookies longer than 18 minutes.
if you do not have food processor, place nuts in a bag and crush them with the knife handle.
do not shake off the powdered sugar after coating the formed ball. The more sugar the prettier!
soften butter at room temperature. To expedite the process, place it near the stove while you are cooking something else.
Keyword chocolate cookies, cookies, crinkle cookies