Flourless Chocolate Hazelnut Cookies

By Couldn't Be Parve
June 12, 2011
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Author Notes: These cookies were inspired by the Payard chocolate walnut cookies. With the winning combination of chocolate and hazelnut these cookies are fudgy and rich like a brownie with the flavor of Nutella. They are great as a snack or light dessert and keep for several days in an airtight container. - Couldn't Be ParveCouldn't Be Parve

Food52 Review: These cookies had a deliciously rich chocolate flavor, and the perfect level of sweetness. They were decadent, without feeling too heavy, and I love the combination of chocolate and hazelnut. I took them out at 16 minutes and they got a little harder than I anticipated, so next time I would take them out of the oven a couple of minutes earlier. I may also add just 2 cups of hazelnuts to more evenly balance the hazelnuts against the chocolate chips. Otherwise, these were perfect snacks, and I didn’t feel too guilty eating lots of them! - HollowLegHollowLeg

Makes: 32

  • 2 3/4 cups hazelnuts, toasted, skinned, and coarsely chopped
  • 3 cups confectioners sugar
  • 3/4 cup dutch processed cocoa powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips
  • 4 large egg whites
  • 1 tablespoon vanilla extract
  1. Position two racks in the upper and lower thirds of the oven. Preheat oven to 350. Line two large-rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together the confectioners’ sugar, cocoa powder, and salt. Add the egg whites and vanilla extract , and whisk until well combined. Do not overbeat or it will stiffen. Stir in chopped hazelnuts and chocolate chips.
  3. Spoon a generous tablespoon of batter onto the baking sheets, 5 per sheet, leaving 3 inches between each mound so that they have room to spread. If there is additional batter wait until the first batch comes out of the oven before scooping the rest of the cookies.
  4. Bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking.
  5. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.

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