Double Chocolate Hazelnut Cookies
/What are they like?
-Crisp on the outside & Chewy on the inside
-Full of Hazelnuts & Chocolate Chips
Recipe
These cookies are exquisitely chewy and chocolaty, with the delicious crunch of hazelnuts. They are also made with one flour, buckwheat flour, but you would never know it. The natural nuttiness of buckwheat pairs so well with chocolate that it is a match made in heaven. I hope you enjoy them as much as I do.
Dry
1 cup buckwheat flour, 136g (try 3/4 cup?) (And add 1 cup oats + 1/4 cup sugar?)
3/4 tsp baking soda
1/2 tsp salt
1 tsp psyllium husk powder
“Wet"
1/4 cup plus 3 tbsp sunflower oil, 95g
1 tbsp water, 15g (try only oil no water?)
1/4 cocoa powder, 25g (check g)
1/2 cup sugar, 105g
1/4 cup brown sugar, 40g
1 eggs, 52g
2 tsp vanilla
Additions
1/2 cup chocolate chips, 70g
1/2 cup hazelnuts, chopped
Note:
For best results rest the dough in the refrigerator overnight. However, If you would like to bake the cookies right away you can. It is most important to rest the dough if your brown rice flour is not super finely ground. It helps ensure a moist cookie.
Directions:
If you do not plan to rest the dough overnight, preheat the oven to 350F / 175C.
Add the flour, baking soda, salt and psyllium powder to a bowl and whisk thoroughly to combine.
In a large bowl, whisk together the oil, water, and sugars. The whisk in the cocoa powder, followed by the egg and vanilla.
Add the dry mixture to the wet. Once the flour is almost mixed in, add the walnuts and chocolate chips and stir only until incorporated. Place in the refrigerator overnight. This step can be skipped if you would like to bake them right away.
Remove from fridge 2 hours before baking to allow the dough to come to room temperature. Preheat the oven to 350F / 175C. Bake for 8-10 minutes, just until the edges are set and the middle has lost its sheen. Cool the cookies on tray for at least 10 minutes (ideally 20) before transferring so that the cookies fully set. Once cooled, store in airtight container. Enjoy! 🙂
