Your cart
Your cart is empty
Subtotal: $0.00
HAZELNUT COCOA CRINKLE COOKIES
Desserts

HAZELNUT COCOA CRINKLE COOKIES

HAZELNUT COCOA CRINKLE COOKIES

If you're looking for a cookie recipe that everyone will love, our hazelnut cocoa crinkle cookies are just the thing! A favourite with young and old alike, these cookies are easy to make, with simple ingredients and the dough can be stored in the fridge until it's time to bake -- handy!

Preparation 20 min
Cooking time 12 min
Portions 48

Allow at least 2-3 hours of refrigeration for the cookie dough

Ingredients

Rolling sugar

Preparation

  1. Preheat the oven to 350F.
  2. In a small bowl, melt the chocolate with 3 ½ tbsp hazelnut cocoa spread.
  3. Mix flour, cacao powder and baking powder together and set aside.
  4. In a bowl of a stand mixer fitted with a paddle attachment cream butter, sugar and hazelnut cocoa spread for 3-5 minutes, until light and well combined.
  5. Add eggs, one at a time, mixing for 1 minute after each addition. 
  6. Add vanilla and melted chocolate mixture and mix until well combined, stopping to scrape down the sides as needed.
  7. Alternating between the dry ingredients and the milk, add 1/3 of the flour, mix just until combined before adding 1/3 of the milk.  Repeat until all of the flour and milk has been added and the dough is well combined.
  8. Fold in chopped hazelnuts by hand.
  9. Refrigerate the cookie dough for at least 2-3 hours, or overnight.
  10. Using a 1-inch ice cream scoop, form balls with the dough and roll each in granulated sugar first, followed by icing sugar.
  11. Put the cookies on a parchment lined baking sheet and bake for 12-14 minutes. Cool on a wire rack.  
  12. Cookies may be stored in an airtight container for 5 days or stored in the freezer for 1 month.  
Print
Favourites
Did you like this recipe?
Yes
No
Did you like this recipe?
Thank you!
Did you like this recipe?
Thank you for your review!