Chocolate Orange Hazelnut Cookies
These Chocolate Orange Hazelnut Cookies feature rich chocolate dough, fresh orange zest, and crunchy hazelnuts. A balanced, not-too-sweet cookie with bold flavor and great texture.
Servings: 30 cookies
Calories: 143kcal
Ingredients
- 12 Tablespoons (168 g) Butter unsalted room temperature
- ½ cup (99 g) Sugar white
- 1 cup (213 g) Light brown sugar
- 2 Tablespoons (34 g) Orange juice fresh
- 2 Tablespoons (12 g) Orange zest
- 1 teaspoon (4 g) Vanilla Extract
- 2 Eggs
- 1 ¾ cup (218.75 g) All-purpose flour
- ¾ cup (64.5 g) Unsweetened cocoa powder
- ½ teaspoon (2 g) Baking soda
- ¼ teaspoon (1 g) Baking powder
- ¼ teaspoon (1 g) Kosher Salt
- 1 cup (120 g) Hazelnuts plus more for topping
Instructions
- Zest one large orange into a small bowl and set aside. In another bowl juice the orange and set it aside. In a medium bowl, weigh or measure the flour, baking soda, baking powder, salt, and cocoa powder, then whisk to combine. Set aside. Finally, weigh or measure the white and light brown sugars into another bowl and set aside.
- Add the cubed butter to the mixer bowl. Cream the butter on medium speed until you have soft peaks. Add both sugars and mix for three minutes on medium speed. Scrape down the sides of the bowl, then add the orange juice, orange zest, and vanilla extract, mixing until incorporated. Scrape down the bowl and add the eggs one at a time, blending for about one minute after each addition.
- With the mixer on low speed, add the flour mixture about one third at a time, mixing just until incorporated. Scrape down the sides of the bowl, then add the chopped hazelnuts and mix until evenly distributed. Cover the dough and refrigerate for thirty minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Use a medium cookie scoop to add twelve mounds of dough onto a prepared sheet pan. Press a few chopped hazelnuts gently into the top of each mound so they stay in place while baking.
- Place the cookie sheet pan into the oven and bake for 11-13 minutes. Watch for the tops to just begin to crack, then remove the cookies from the oven. Let the cookies rest on the pan for one minute before transferring them to a cooling rack.
Nutrition
Calories: 143kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 86mg | Fiber: 1g | Sugar: 11g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg