Double Chocolate Cookies With Hazelnuts ~ Vegan

Chewy Gooey Chocolate Cookies With Rich Chocolate Chips and Crunchy Hazelnuts

These cookies are prefect for any chocolate lover. They are rich and chewy with added crunch and nuttiness from the hazelnuts. They are almost reminiscent of Nutella Chocolate Spread in a way. The nuts are not required, but they definitely add complexity to these chocolatey cookies. Feel free to swap them out for your favorite kind of nuts or leave them out all together. Hope you like this recipe and give it a try. Let me know in the comments below if you do :)

Ingredients

2 cup all-purpose flour

¼ cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup cups vegan chocolate chips

¼ cup macadamia nuts, roasted and chopped (optional)

1/2 cup sugar

1/2 cup brown sugar

1/2 cup canola oil

1/4 cup water

1 tsp vanilla extract

Procedures

In a large mixing bowl add the brown sugar, white sugar, vanilla extract, water and canola oil. Whisk until well combined. Using a sifter, sift in the flour, cocoa powder, baking soda, baking powder and salt. Fold the ingredients together until just combined. Next, add the chocolate chips and macadamia nuts and gently fold them in.

Dump the batter out onto a sheet of plastic wrap and tightly wrap the dough. Place the dough into the refrigerator and let rest or 12 hours or overnight.

After the time has elapsed, preheat the oven to 350 degrees and line a baking sheet with parchment paper. For small cookies, scoop out a heaping tablespoon of dough and place onto the baking sheet. Repeat until all the dough is used. Make sure to leave an inch between each dough ball. Place the baking sheet in the freezer for 10 minutes. This part is optional but it makes more uniform shaped cookies.

For large cookies, scoop a ¼ cup of dough and form into a ball. Place the ball onto the baking sheet about 2 inches apart from each other. Gently flatten the cookies out to make thick disks, then place the baking sheet in the freezer for 10 minutes.

After ten minutes, remove the cookies from the freezer and place in the oven and bake. For the small cookies, bake then for about 10 to 12 minutes. For the large cookies, bake for about 20 to 22 minutes.

Remove the cookies from the oven and let cool completely on a cooling rack. Serve the cookies with some plant based milk or vegan ice cream. Best enjoyed in the next 2 or 3 days.