- #24 Cookie scoop
- Cookie sheet
- Stand mixer or hand mixer
- Piping bag
- Double chocolate cookies bake faster than plain cookie dough. The middle should look shiny and the outside of the cookies should still be tender. That’s when the cookies are ready to take out.
2 1/4 cup All Purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking soda
2 sticks salted butter
1 tablespoon shortening
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon frangelico or 2 tsp vanilla
Half pound chopped roasted hazelnuts
1/3 cup semisweet chocolate (for drizzle)
- In a stand mixer with the paddle attachment, beat together butter, brown sugar, granulated sugar and shortening until light and fluffy, about 5 minutes.
- Add the eggs one at a time until fully incorporated then add the frangelico or vanilla extract.
- In a medium bowl whisk together the flour, baking soda and cocoa powder until fully combined. Add the flour mixture to the stand mixer and mix until a dough forms.
- Using a cookie scoop and a clean pair of hands, scoop a ball of dough and flatten it out with your hands. Pipe about a tablespoon of Nutella in the center and fold the dough in half like a taco and seal the ends together so no Nutella is showing.
- Round the dough ball in your hands and roll it in a bowl of chopped hazelnuts. Repeat until all the dough is used up.
- Freeze the dough balls on a cookie sheet overnight or at least 4 hours.
- Preheat the oven to 375° F and line a cookie sheet with parchment paper.
- Bake the cookies for 16 minutes, roasting the sheet halfway during the bake time. Let them cool on the cookie sheet and place on a wire rack.
- Melt some semisweet chocolate in a microwave safe bowl in 20-30 second intervals.
- Drizzle some chocolate on top of the cookies using a piping bag or a fork.