Triple Chocolate Hazelnut Cookies

It's been a long time since I've shared a recipe! For you chocolate lovers, these cookies fit the bill perfectly. They're a cinch to make and will leave your chocolate-loving heart so, so happy. Promise! This dough is a little different and is made in a saucepan on the stove top instead of using a mixer.

 

Here's What You Need

2 cups semi-sweet chocolate chips (or a combination of semi and dark), divided

1/3 cup butter, cut into pieces

1 14-oz can sweetened condensed milk

1 egg

splash vanilla extract

2/3 cup hazelnuts (walnuts are fine, too)

1 3/4 cups all-purpose unbleached flour

1/3 cup cocoa powder

1 tsp baking soda

Here's What You Do

Preheat oven to 350 degrees F.

In a small mixing bowl, combine flour, cocoa powder and soda; set aside

Pour 1 cup chocolate chips into heavy-duty saucepan on low heat; add butter, stirring until melted and smooth. (About 5 minutes) Remove from heat and add sweetened condensed milk, egg and vanilla extract, stirring together until smooth. Carefully add the flour mixture, stirring together again. The cookie dough will be thick, don't over-beat.

Add remaining chocolate chips and hazelnuts; stir gently.

Normally I use a cookie scoop for the dough, but it won't work well with this recipe. Simply use a spoon to drop dough onto a parchment-paper lined/greased pan; bake for 8-10 minutes, taking care not to over-bake; centers will be puffy and soft. Let sit for a minute or two on the cookie sheet before transferring to cooling rack.

it was snowstorm central here, very dark, but the perfect day for quick and easy cookies!

this is about the size the dough should be- it doesn't need to be flattened prior to baking

The end result is a chewy, fudgy, brownie-like chocolate cookie with hints of hazelnut. Sometimes, nuts are necessary in a recipe for added moisture, to keep a cookie from becoming too dry, but if you prefer to omit nuts, I don't think it will be a problem here. Also, one of my boys is not a fan of hazelnuts and has asked that I use walnuts instead next time. It's all up to you and what you prefer. But make these! You will love them!

this recipe was adapted from my treasured

 Nestle Toll House Best-Ever Cookies Recipe Book

 
Here are some other favorite chocolate recipes:

Double Cocoa Dream Cookies

Amazing Brownies with Cream Cheese Topping

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Amazing Homemade Brownies with Cream Cheese Topping

Imagine taking a bite of the most delicious homemade, chewy, fudge-y brownie ever created.

And then making it even better with an amazing, rich and creamy cream cheese topping.

Par-tay in your mouth, folks. Taste buds totally pumping the jam.

I created this recipe by combining -and slightly altering- two separate ones from a cookbook my Mom gave me a few years ago. Let's start with the brownies...

Amazing Homemade Brownies

1 cup (2 sticks) unsalted butter, melted

1 3/4 cups + 1 Tbsp sugar

2 tsp vanilla extract

4 eggs

1/4 cup cocoa powder

1/2 cup dark cocoa powder*

1 cup all-purpose (unbleached) flour

1/2 tsp baking powder

dash salt

* using the 2 different types of cocoa adds a rich, chocolatey flavor, but you can use just 3/4 cup regular cocoa powder if you like

While you are preparing the brownie batter, place an 8 oz brick of cream cheese & 3 Tbsp butter on the counter to soften; preheat oven to 350 F degrees. Grease 13x9x2 baking pan or dish.

Melt the butter in a large microwave-safe bowl in 30 second intervals for 1-2 minutes or until melted. Stir in sugar and vanilla extract. Add eggs, one at a time, and stir or whisk after adding each egg. Add cocoa and stir or whisk until blended. Next, add the flour, baking powder and salt, stirring again until completely mixed. Pour batter into greased or buttered pan.

Do not put the brownies into the oven just yet...now it's time to prepare the cream cheese topping. 

Cream Cheese Topping

1 8-oz brick cream cheese, softened

3 Tbsp butter, softened 

1 generous Tbsp cornstarch

1 14-oz can Sweetened Condensed Milk

1 egg

2 tsp vanilla extract

If you've made the brownie batter and it's already in a greased 13x9 pan, then keep going; otherwise, go back to the beginning and whip up that batter.

In a large mixing bowl (I used my Kitchen-Aid mixer), beat together the cream cheese, butter and cornstarch until light and fluffy. Slowly beat in the sweetened condensed milk, then add egg and vanilla; beat until smooth. Very carefully pour the cream cheese mixture on top of the brownie batter; use a spatula to help spread the mixture without disturbing the brownie layer underneath.

Place the brownie pan in the oven and bake approximately 45 minutes or until top is lightly browned. Cool for several minutes before cutting and serving. These taste fantastic warm or after being stored in the fridge. Not that I have much experience eating them cool. They don't last too long around here.  =)

Sometimes the brownie layer pops up a bit and makes an appearance in the cream cheese topping. It's all good.

If cream cheese topping isn't your thing, well, then we can't be friends. Just kidding. These brownies taste amazing all on their own, but I would recommend adding 1/2 - 3/4 cup walnuts to the brownie batter if you omit the cream cheese topping.

Interested in more dessert recipes?

Click HERE for my Homemade Whoopie Pies with real Creme Filling

Or HERE for easy, One-Bowl Blondies

Enjoy!   =)

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