Salted Cocoa-Hazelnut Cookies
- Total Time
- 3½ hours, including chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups/363 grams all-purpose flour
- ¾cup/75 grams cocoa powder
- 1teaspoon baking powder
- 1teaspoon kosher salt
- 1½cups/341 grams (3 sticks) unsalted butter, at room temperature
- 1¼cups/250 grams granulated sugar
- 2large eggs
- 1teaspoon vanilla extract
- 1cup/133 grams chopped, toasted hazelnuts
- Egg wash (1 egg mixed with 1 tablespoon water)
- About ½ cup/120 grams coarse sugar, for rolling
- Flaky salt, preferably Maldon, for sprinkling
Nutritional analysis per serving (60 servings)
106 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 1 gram protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
- Step 2
In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
- Step 3
Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
- Step 4
Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1½ to 2 inches in diameter, and 12 inches long.
- Step 5
Refrigerate the logs at least 2 hours, or up to 5 days.
- Step 6
Heat oven to 325 degrees.
- Step 7
Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into ¼-inch-thick slices.
- Step 8
Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.
Private Notes
Comments
Wonderful cookies, easy and just special enough. I double the recipe and freeze the extra logs for unexpected company. Consider this one change: the egg wash always looks gloppy to me so I skip it: just roll the logs directly into the sanding sugar. E voila.
The raw dough was super- messy and extremely difficult to form into rolls. But ... after friends who are restaurant professionals claimed they were "the best cookies ever eaten," I decided to give it another go. After mixing I'll refrigerate the dough until it become firmer, then shape the rolls and continue recipe as written.
Perfect! I increased the cocoa powder to 1c and reduced the sugar to 1c. What a beautiful cookie.
These were good, but not chocolatey enough. I suspect adding chocolate, as some commenters recommend, would make them incredible.
delicious! could use a little more hazelnuts honestly, next time i'll use 1.5x. some chopped semisweet chocolate would be nice too.
This is by far my family's favorite cookie recipe, we kick off the Holiday baking with it and often bake several times. I love keeping logs in the freezer for when I am short on time. I don't make any changes and it tasted like high quality Nutella in a cookie form.
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