Chocolate Malted Hazelnut Cookies
Chocolate Malted Hazelnut Cookies might be a good recipe to expand your dessert recipe box. One serving contains 156 calories, 2g of protein, and 9g of fat. This recipe serves 30 and costs 23 cents per serving. 6 people were impressed by this recipe. If you have baking soda, semisweet chocolate chips, unbleached all purpose flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 23 minutes. It is brought to you by Cookie Madness. With a spoonacular score of 10%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Chocolate Malted Cookies, Chocolate Malted Cookies, and Chocolate Malted Cookies.
Servings: 30
Preparation duration: 10 minutes
Cooking duration: 13 minutes
Ingredients:
1/2 teaspoon baking soda
3/4 cup plus 2 tablespoons packed dark brown sugar (175 grams)
1 large egg
1/4 cup granulated sugar (50 grams)
2/3 cup toasted and chopped hazelnuts, skins removed
1/4 cup malted milk powder (30 grams)
2/3 cup Nutella or any other chocolate hazelnut spread (195 grams)
1/2 teaspoon salt
2/3 cup semisweet chocolate chips
1 1/4 cup plus 2 tablespoons unbleached all purpose flour (190 grams)
1 stick (114 grams) unsalted butter, room temperature
1 teaspoon vanilla extract
Equipment:
baking sheet
oven
whisk
hand mixer
spatula
bowl
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees F. Have ready two rimmed baking sheets lined with parchment or if you prefer, just leave the sheets ungreased. Whisk together the flour, malted milk powder, baking soda, and salt; set aside. Using an electric mixer, beat the butter and both sugars until creamy. Add the hazelnut chocolate spread and mix until combined. Add the egg and the vanilla and mix until blended. Scrape down the sides of the bowl with a spatula, then add the flour mixture. Stir by hand or if using a mixer with with a good low power setting, do it with a mixer. Stir in the chocolate chips and hazelnuts . Using a rounded tablespoon or a medium size cookie scoop, scoop up balls of dough and arrange about 2 minutes apart on baking sheets. Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie. Remove from oven and let cool for about 3 minutes on the baking sheet. Transfer to a wire rack to finish cooling completely.
Step by step:
1. Preheat the oven to 350 degrees F. Have ready two rimmed baking sheets lined with parchment or if you prefer, just leave the sheets ungreased.
2. Whisk together the flour, malted milk powder, baking soda, and salt; set aside.
3. Using an electric mixer, beat the butter and both sugars until creamy.
4. Add the hazelnut chocolate spread and mix until combined.
5. Add the egg and the vanilla and mix until blended. Scrape down the sides of the bowl with a spatula, then add the flour mixture. Stir by hand or if using a mixer with with a good low power setting, do it with a mixer.
6. Stir in the chocolate chips and hazelnuts .
7. Using a rounded tablespoon or a medium size cookie scoop, scoop up balls of dough and arrange about 2 minutes apart on baking sheets.
8. Bake in the oven for 13 minutes for a softer cookie, and 15 minutes for a crisper cookie.
9. Remove from oven and let cool for about 3 minutes on the baking sheet.
10. Transfer to a wire rack to finish cooling completely.
Nutrition Information:
covered percent of daily need
