Mexican Hot Chocolate Cookies with Hazelnuts

You know what a nice problem is? Having to decide on an appropriate title for a post on a cookie that is both a Mexican hot chocolate cookie and a double chocolate cookie. Is it double Mexican hot chocolate? Mexican double hot chocolate? Mexican hot double chocolate? NOBODY KNOWS.

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Don’t even get me started on where to throw in the “hazelnuts” part.

See, I’d go with “completely awesome, classic yet interesting rich, deep chocolate-nut combination, toasty and elegant and warm with cinnamon and a slight cayenne kick AND ALSO CHEWY” but that’s an SEO nightmare. And it would give you a headache.

The internet, friends: it works with us, not against us. I’ll just rely on the photos to drive the “lots of chocolate up in here” message home…  Food blogs have pictures for a reason. I’m told.

Good thing, too, that hazelnuts are also very pretty. They’re much more than pre-Nutella, and I’m especially fond of them. I’d be lying if I said this wasn’t at least in part because they are, in my opinion, super underrated. When I see them in every grocery store I visit, I’ll shut up. My work (at least in my mind) will be done. Until then…  INTO THE COOKIES THEY GO.

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The sugar here is all brown sugar. White sugar is not your friend if you are trying to make a chewy cookie, and I am always trying to make a chewy cookie. Always. Even in my sleep.

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Cocoa powder is also on your side if you want a deep, luxuriously dark chocolate dough. Whisk it in with your flour and spices.

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See? That’s a beaut. So beautiful, we’re going to dump nuts and more chocolate on it.

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Yet another reason this recipe is awesome: no dough chilling time. As few things as possible getting in the way between A and B. Point A = hankering for cookies. Point B = pulling a hot cookie sheet of perfectly crackly, puffed, heavenly-smelling beauties out of the oven. If you think any cookie whatsoever makes your kitchen smell amazing, well… Imagine what cocoa and cinnamon can add to that.

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See? I barely got through that last sentence, and here we are.

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Practically instant gratification, no matter how many “chocolate”s there are in the title. A rose, or a delicious cookie, by any other name, right?

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Mexican Hot Chocolate Cookies with Hazelnuts
Yields 24
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 1/4 cups all-purpose flour
  2. 3/4 cup unsweetened, Dutch processed cocoa powder
  3. 3/4 teaspoon baking soda
  4. 1 teaspoon cinnamon
  5. 1/2 teaspoon cayenne pepper
  6. Pinch of ground cloves
  7. Scant 1/2 teaspoon salt
  8. 1 1/2 sticks unsalted butter, softened
  9. 1 1/2 cups packed light brown sugar
  10. 2 large eggs
  11. 1 cup milk chocolate chips (or a quality bar, about 3.5 ounces, coarsely chopped)
  12. 1 cup whole raw hazelnuts, toasted and coarsely chopped
Instructions
  1. Preheat your oven to 375 degrees and line two baking sheets with parchment.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon, cayenne, cloves, and salt. In a large bowl, beat the butter and brown sugar with a mixer until pale and fluffy (2-3 minutes), then add eggs, one at a time, beating just until incorporated. At a lower speed, add the flour mixture, beating just until incorporated. With a wooden spoon, stir in the chocolate and nuts, again, mixing just until incorporated.
  3. Use a scoop to drop walnut-sized balls of dough onto the prepared baking sheets, spacing about 2 inches apart. Use your slightly damp fingers to smooth the tops and gently flatten the cookies a bit.
  4. Bake, rotating halfway through, until puffy, about 12-14 minutes. Cool on the sheets, placed on a cooling rack, for 15 minutes or so, then transfer cookies directly onto rack to cool completely.
Adapted from Epicurious
Adapted from Epicurious
10th Kitchen http://www.10thkitchen.com/

17 Responses to Mexican Hot Chocolate Cookies with Hazelnuts

  1. Oh my, those look wonderful! Perfect for a fall afternoon curled up with a good book, a hot beverage, and these delicious cookies!

  2. I actually think nutella would be better if it were more hazelnutty…they are my favorite of the nuts, for sure. Preach!

  3. I’m pretty sure the appropriate title is Mexican Hot Chocolate Cookies Mexican Hot Chocolate Cookies. Because I doubled it–see what I did there? Yeah, I’m just going to sit back and wait for Comedy Central to call me about that standup special…any day now..

    These are gorgeous cookies, and gorgeous photos, and a REALLY gorgeous concept/flavor combination/recipe. Pinning to make these a part of my holiday life, for sure.

  4. Oh, yes. These look scrumptious. I’m thinking it’s time for me to start baking holiday things. I want to try new recipes (these!) but I want all my old ones too. What is a sweet-tooth girl to do?? I think they should just be called Hot Mamas, like daaaaaaaaaang, those are some sexy hot chocolate cookies. . . . Yeah?
    Hmmm. I never say daaaaaaaaaaang in real life. ;)

  5. I don’t mind how you name them, what I know is that these babies look like some of the most delish cookies I’ve ever seen. Give them all to me, please!!

  6. #cookienamingproblems. Always tough. But always delicious. They’re basically good problems to have.

  7. Looking at the list of ingredients I´m already in love with these cookies.. I can see why you struggled to name them.. they look devine!! Xx

  8. Sounds interesting.. thanks for sharing :)

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