| Level: | Intermediate |
| Total: | 1 hr 37 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 5 dozen |
| Level: | Intermediate |
| Total: | 1 hr 37 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 12 min |
| Yield: | 5 dozen |
Ingredients
- 1 pound bittersweet chocolate, chopped
- 2 ounces unsalted butter
- 1 cup sugar
- 4 eggs
- 1 teaspoon vanilla extract
- Pinch salt
- 1/2 cup all-purpose flour
- 1/4 tablespoon baking powder
- 1 pound white chocolate, roughly chopped
- 1/2 pound whole skinned hazelnuts, see Cook’s Note*
Instructions
- Preheat the oven to 325 degrees F.
- In a double boiler over simmering water, melt the bittersweet chocolate and butter stirring constantly. In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and salt. In a separate bowl, sift together the flour and baking powder. Combine the chocolate, flour, and egg mixtures together. Stir in the white chocolate and hazelnuts.
- Rest the dough in the refrigerator until it begins to set up but is still soft enough to spoon out.
- Using 2 spoons, drop 1 tablespoon portions of dough 2 inches apart on a parchment paper-lined sheet pan. Bake for 12 minutes. Cool on the sheet pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 60 servings |
| Calories | 129 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 14 mg |
| Sodium | 19 mg |
| Serving Size | 1 of 60 servings |
| Calories | 129 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 2 g |
| Cholesterol | 14 mg |
| Sodium | 19 mg |
Reviews
BEST COOKIE I HAVE EVER MADE
itoo didnt like it with just 1/2 flour
Like a cookie /brownie. Dough set up perfect in fridge 10 minutes. Don’t follow the reviewer who said to add 2 cups flour. Recipe is a good one. I used hazelnuts and felt they were to bland. I like the idea of macadamia nuts or marshmallows. Used a medium scoop and came up with 36 cookies. Give or take 1 or 2, since we were eating the raw dough…Mine took 13 minutes at 325.
Delicious!
I changed up the recipe a little by adding little chopped up marshmallows. My father in law begs me to make them all the time!! He tells me ‘I’ll go buy the ingredients, if you make them!!!!!!!’
I changed up the recipe a little by adding little chopped up marshmallows. My father in law begs me to make them all the time!! He tells me ‘I’ll go buy the ingredients, if you make them!!!!!!!’
I was expecting chocolate cookies and they actually turned out to be more like cake/cookies. The taste and the flavor was pretty good, but for a cookie I can only give it 3 stars. I, like the others, also had trouble with how runny the batter was. I added more flour to compensate. If they had been advertised as cake-cookies I would have given it 4 stars, but since I was expecting actual cookies this one only gets 3.
These are the best cookies I have ever had! I love them with macadamia nuts instead of hazelnuts.
So I used the ingrediants and the messurements that they told me, but one of the baches came out really runny. So I put 2 cups of flour instead of only 1/2 cup. They turned out great and fluffy and chewy. So to all of you that think the same, just add 2 cups of flour and they will turn out great! It will be hard to stir in, but eventually it will get mixed together just fine.
Enjoy
I actually really love these cookies. I had no problem making them, I just melt the chocolate and put everything else even the butter into the stand mixer, when the chocolate is ready I keep the mixer on low and add slowly. The dough comes out a bit better and keeps its shape with out chilling. Plus you can add whatever you want in place of the nuts and white chocolate. I made them for Christmas, but instead of nuts and chocolate I added peppermint pieces (you can find in the baking/seasonal section of your food market) and milk chocolate chips, our guests went crazy for them.
Love this cookie recipe. Needed some tweaking though hence the 4 stars:
I used half an 11 oz bag of macadamia crushed nuts. I used the amount the recipe called for in my first batch but it was too much. There wasn’t enough of the chocolate batter coming through. If you prefer even more chocolate batter to come through you can cut the amount of white chocolate too. I did not have trouble baking them for 12 minutes as others have posted. The key is to leave them cooling on the tray for 10 minutes and then remove them (on the wax paper) to the counter. Remove them from the wax paper after another 10 mins. Enjoy!
I used half an 11 oz bag of macadamia crushed nuts. I used the amount the recipe called for in my first batch but it was too much. There wasn’t enough of the chocolate batter coming through. If you prefer even more chocolate batter to come through you can cut the amount of white chocolate too. I did not have trouble baking them for 12 minutes as others have posted. The key is to leave them cooling on the tray for 10 minutes and then remove them (on the wax paper) to the counter. Remove them from the wax paper after another 10 mins. Enjoy!
after making this cookie I read the reviews. and yes it took much longer than 12 min., close to 19. I treated it like cake cookies. mixing went well for me because I used a mixer, just my hand mixer. I used dark chocolate to add an adult taste, but instead of nuts I added dried cranberries. plus I added more vanilla than was called for. I still feel like it needs something else, next time I will use a spice to add a kick.