Spiced Dark Chocolate Hazelnut Cookies
My house is a real disaster zone right now. I am up to my eyeballs in boxes, packing tape, and bubble wrap. I have about three quarters of the house packed so far, and can’t wait to be done. In an effort to keep sane, I thought I would take a short break and make some cookies. I was in the mood for something dark and chocolatey. When Oh! Nuts sent me those dried pineapple bits and sliced guava I used for my last recipe, they had also sent a huge bag of hazelnuts. Dark chocolate and hazelnuts sounded like a great match!
I based this recipe off my Chocolate Ginger Cookies recipe. I liked how soft and chewy they were and I liked the chocolate and spice combo. But I didn’t want a ginger flavor, so I went for nutmeg this time around and I used Hershey’s Special Dark Cocoa for a darker, deeper flavor.
The hazelnuts that Oh! Nuts sent were already skinned, so that saved me a lot of time. They taste delicious right out of the bag, but I wanted to toast them a bit in the oven before adding them to the cookies. It gave them a more woodsy flavor, which I thought would go nicely with the spices I was using. I just laid them out on a lined cookie pan and toasted them for 10 minutes at 350ºF.
If you are looking for a different nuts, seeds, or nut butters, Oh! Nuts has a wide variety. Just go to
This picture just makes me want to dig in right now and eat the dough right out of the bowl.
Wow! I think I may like nutmeg more in my cookies than ginger. It really brought the dark chocolate and toasted hazelnuts to a new level. I love all the textures too, the chewiness of the cookies themselves, the gooeyness of the dark chocolate chips, the crunchiness of the hazelnuts. They were a hit with my daughter and husband. I had to freeze some before we ate them all. We are going to need snacks on moving day.
Spiced Dark Chocolate Hazelnut Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 8 minutes
Keywords: bake dessert snack dark chocolate dark chocolate chips hazelnut nutmeg cookie American fall winter
Ingredients (36 cookies)
- 2 1/4 cups all purpose flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup Hershey’s Special Dark Cocoa
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/4 cup dark molasses
- 1 large egg, beaten
- 4 tablespoons milk
- 1/2 cup rolled oats
- 1/2 cup dark chocolate chips
- 1/2 cup chopped, toasted hazelnuts
Instructions
Preheat oven to 375º F.
In a stand mixer, place the flour, cloves, nutmeg, cinnamon, baking soda, salt, cocoa and sugar. Mix on low speed for 2 minutes.
Then add the butter, molasses, egg, and milk. Mix on low until well blended.
Next add oats, chocolate chips, and hazelnuts. Mix on low until all incorporated.
With a cookie scoop measure out dough and place on greased cookie sheet about 2 inches apart.
Bake 8-10 minutes at 375º F ( I found that 8 minutes was enough time to keep the cookies soft and chewy with a slight crispiness on the outside, but everyone’s oven is different).
Remove from the oven and place on cooling racks until completely cooled.
Grab a glass of cold milk or a mug of coffee and a couple of cookies and enjoy!
Disclaimer: Oh! Nuts did provide me with some of the products used to make this recipe, but I was under no obligation to develop a recipe for them nor provide a favorable review. All thoughts and opinions are my own.
Chocolate Ginger Scones with an Egg Nog Glaze
The holidays are not over yet and neither is my obsession with chocolate and ginger.. I hope everyone enjoyed their Christmas celebrations. I know I did. My daughter was quite thrilled that Santa brought what she had asked for and my son could care less about opening gifts or playing with his new toys. But we did get to spend the whole day together just hanging around in our pajamas and having a nice family nap time. I really needed that.
I made these scones to bring to the office and share with my co-workers, but somehow they never left the house. My husband and I ate them all ourselves.
We ate some with our coffee. We ate some with our tea. We ate some for dessert. We ate some for breakfast. They are great anytime.
You can make them with or without the glaze. We tried them both ways and they still had a lot of flavor. They spices are not overly intense, but do play up the cocoa. They chocolate flavor is much less subdued then my Chocolate Ginger Cookies, but these are not meant to be cookies.
I made a very simple glaze to go along with the chocolate and ginger flavors. I used egg nog and powdered sugar.
At first I brushed it on with a pastry brush, but then I decided they looked too pretty so I went back and drizzled some more glaze over them to messed them up a bit.
And then to finish them off, I sprinkled the glaze with some cinnamon sugar.
See this one here. It’s calling your name. Come on, take a bite, I won’t tell.
Chocolate Ginger Scones with an Egg Nog Glaze
by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 15 minutes
Keywords: bake breakfast dessert snack chocolate ginger egg nog cinnamon Christmas scones winter
Ingredients (8 scones)
For the scones
- 2 cups flour
- 1/3 cup sugar
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 2 tablespoons Hershey’s Dark Cocoa
- 2 tsp baking powder
- 6 tbsp cold butter
- 1/2 cup milk
- 1 egg
- 2 tablespoons dark molasses
For the glaze
- 1 cup powdered sugar
- 3 tablespoons egg nog
For the topping
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
For the scones
Preheat oven to 425º F.
In a stand mixer, mix flour, sugar, baking powder, spices, and cocoa. Cut up butter and add to flour mixture. Mix on low for 2 minutes.
In a separate bowl mix egg and milk until blended and add to the flour mixture.
Then add molasses and mix until all incorporated. The batter will be a dough like consistency.
Take the dough and roll it into one big ball. Place the ball onto a lightly floured surface and flatten out to about an inch thick. With a knife or pizza cutter, divide the dough circle into equal triangles. I made eight big scones, but you can make yours a little smaller if you like.
Separate the triangles and place on a cookie sheet.
Bake at 425 degrees for 15 minutes. Place on cooling rack.
For the glaze
In a medium bowl whisk together the powdered sugar and egg nog until smooth.
When scones have cooled off, brush or drizzle on the glaze and let it set.
For the topping
In a small bowl mix together the brown sugar and cinnamon, then sprinkle over the glaze before it sets.